Bought it 4 or 5 years ago and it's as near to my heart as my favorite deer rifle. It's dummy proof which is what I need. Throw the meat in, add a fist full of wood, set the temp. Then go hunting or watch college football
If I go on an out of town hunt I take plenty of eats.
Apple wood is all I smoke with.
Apple juice and pineapple juice for injections.
Mfg by Cook Shack - Smokette Elite Model SM025
Electric
Stainless
Digital temp control.
Insulated, no water necessary.
Has a meat probe for internal temp.
It'll smoke a whole load with two chunks of wood about the size of a golf ball.
Don't have to add wood during the cook.
I usually put hind quarters and brisket on at bed time and it's ready by noon.
Does chicken leg quarters in 3 hrs.
Jerky in a couple hours.
Pork loin, Salmon, you name it...

I have that exact one without the thermostat. Love it.

I used to smoke a lot, but now once or twice yearly. I use a Bradly and it does a great job. The only downside is you have to use their compressed pucks of wood.

My favorite kind is a bbq-smoker I build myself. Here is one I built 20 years ago.

Same here. Use a Bradley smoker, make 3 or 4 times a year. About all I do are ribs anymore. Have done chicken, pork butts, turkey and brisket.

I have a "custom" made smoker on a trailer. Dang thing weighs about 1800 lbs. The grate area for smoking is 48" x 18" (It's 18" pipe - 3/8" walls. It has an off-set firebox that I run using BBQ Guru fans and little computer. Works great as long as I stoke it every 3 hours or so. It burns too much wood...waaaay too much, but it was set up as a griller. I added to it, and channel the smoke/heat so that the cooking is done by indirect heat, not directly over the flames or right next to the firebox.

Aren't you concerned about the glues in the plywood tainting your meat?

If building out of wood I’d not use anything but real (untreated) wood for a smoker.

Nope, never get hot enough.

I smoke all of my sausage at a max temp of 185*

I'm a Cookshack fan as well. I have the FEC100 and FEC120. Love them!!

Mike

Helluva rig man!



How long does it take to smoke the sausage?

That's pretty cool!

I admire everyone of them who has quit.

My 4'x4'x12' smokehouse a friend and I built for doing fish.

Hang in 130* pre-heated smoker (No Smoke), dampers wide open for about one hour or until casings are dry.

Increase Temp to 165* and apply smoke for about 3-4 hours until the internal temp reaches about 145*.

Increase temp to 177* and add steam, continue steaming until internal Temp reaches 155* (about 1 hour)

Shower with cold/ice water to stop the cooking process.

About 6 hours total.

I see what you did there!

Ducting the smoke away in the top of the smoker is a big mistake. The metal ducting acts like a condenser and runs nasty smoke water down onto the product. You can put a collection plate under it and route the condensate away.

It is far easier and better to simply make the exhaust vent in the back of the smoker. Make the first run slightly down hill and make a hole in the bottom of the elbow large enough to guarantee it drains, about 3/8" is right, is a lot easier.

For me it’s Kamado Joe. I have both the 18” and 24” Big Joe - they do some amazing work and are well worth the investment. Our dining out has since dropped to darn near zero!

I have a home built stick burner but lately I’m loving my 22” WSM it’s just too easy and turns out great food.

I like to smoke with hickory, no soot

Hickory and Apple are about all I smoke with these days.