Thinking about getting a new smoker ? Propane or Electric ?

Just curious as to every ones opinion on smokers . I have a wood smoker now but am interested in investing in a new one mainly for sausage and jerky curing . My wood smoker has a single rack and I'm sure the heat would be uneven from end to end .

Other than the propane smokers are cheaper , I really know nothing about them .

Does anyone use there smoker for sausage and jerky and what type do you use ?

Thanks !!

 

I use the Bradley smoker system. I love it. Easy to do and theres a temp. and time settings on it. Plus people say it cost too much but I found a new one on ebay for $200 but you would need to look around.

 

I use an electric one.....it works fantastic. Paid $199 for it at Gander Mtn.

 

Get a traeger or smokin brothers grills they are awesome we carry both of them at our store and people love them. It is amazing what you can smoke, cook, bake etc.. and the flavor is phenominal.

 

sorry they both are electric.

 

I have one of each and they both have there pros and cons. The first one i bought was the electric and i loved it.It seems to smoke harder. But when you go on hunting trips and you want to smoke somthing you will have to listen to a generator for a long time. That can get old when you know you dont have to. But the down fall with the gas is you have to keep adding water are it will dry out.And its a little harder to maintain the correct heat. You can also use the gas as a oven on hunting trips,it will get hot enough to cook biscuts.

 

Thanks for the replies!! I have no plans of traveling with it and had wondered about controlling the heat with the propane smoker . Sounds like I'll be better off going with the electric . Thanks again !!

 

Farm and fleet has an electric one for $179 that looks like the best quality smoker I've found. It has a digital temp gauge and the walls are about an inch thick. Can't remember the brand.

 

Electric all the way. I made one from a 1950s refrigerator and its perfect for summer sausage. You need to start at 100 and move on up to 170 of so. You can't cook it hot or it melts the fat out. I was never a fan of propane.

 

Temp control is number 1. But dont forget the Art of making great Sausage is to remove all the moisture and leave all the Fat. That being said make sure you buy a smoker with upper and lower vent openings to allow air to flow through the smoker and dry sausages before you smoke them and to also keep them dry during the cooking cycle. Pro Smoker is the brand we sell, made in the USA. Its alot more expensive than the others mentioned but after 25 years you will have spent mush more on those cheap one than you did on a quality smoker. But not everyone can get one of those. So just make sure it can move alot of air.

 

I cook everything on my green egg. I can control the temp at whatever I wish. I can use it to grill or smoke. Other than meats I have made...pizza,bread cookies. The egg is expensive, but I invested as a life time smoker/grill. Q

 

Propane or Electric? Depends.. I would go Electric myself.

 

Electric makes it so easy it's incredible. Temperature control is awesome and very reliable timing.

 

I currently use a Smokey Hollow No4 Electric Smoker that I really like. I have used Propane and I think the electric make it much easier.

 

I believe its the Masterbuilt looks like a quality smoker. I picked mine up at Menards for $99

 

Electric for sure.

 

Bradley electric here...easy as can be.