What is the temperature range for this smoker? I would like to smoke everything from sausages to ribs. Thank you :-)
1723618
You will have trouble smoking sausages at 160. I could not get the chips to smoke at that low a temperature. I called the company and they informed me that their smoker was built to operate at 225. You can get it to go higher but it will depend on the outside temp. This smoker is not insulated. I have smoked ribs, chicken, pork butt and brisket in it and it does well. For sausage smoking you would do better in looking for something else. My next smoker will probably be electric to allow lower smoking temperatures.
1723619
I don't really know the high and low of it, but find it easy to maintain 225-275 degrees when set on medium heat.
1723620
My unit will peak out at about 300 to 325 degrees. Of course you can go as low as ambient. I really would like the smoker to go a little higher so that I can do hot and fast smoking as shown on Smokingmeat.com. I plan to tweak the regulator and vents to get the temp up a little more.
1723621
We do our smoking at temps between 225-275. Low and slow makes everything from ribs to chicken tender without drying the meat out! �
1710355
It's very difficult in my experience. First, the temp gauge is very inaccurate, as I'm sure everyone would attest. I've used a separate temp probe in the box to keep track. The valve control knob is very sensitive, and just touching it can cause the temperature to creep up or down by 25 degrees or more. The burner's proximity to the tray where the wood chips go makes it so if you do get the burner down to where it will maintain about 225F in the box, the chips don't get hot enough to smoke. I've mostly given up on 225F, and try to maintain 250F to 270F for most meats.
339647
I have used it as a smoker. You have to be careful and keep an eye on the temp gauge.
1595863
Mine has 11 settings. Super super smoker. Just smoked a ham in 15 degrees, maintained temp really well.
873895
I live in Arkansas, our winters are not as extreme as yours, but to answer the question. I do smoke on it in temps of 30-40 degrees and I increase the cooking time. During the summer the times are shorter because it does hold the heat better when it's hot. So for instance a pork butt during winter will take 12-13 hrs, summer 9-10 hrs. As for indoors, no way, outdoor use only. Hope this helps you,
1779861
Yes, we smoke a lot of sausage and ribs, best if done low and slow, we use the Maverick wireless barbecue thermometer, tracks the smoker temp and the meat temp at once, I highly recommend this, if you buy the smoker, enjoy.
1350364
I live in grand forks North Dakota and I love my smoker I have smoked ribs chicken and briskest with great results it's very cold here but this smoker is the best you will love it
19232
Seems to be mostly hi or low it's kinda hard to set an exact temp but you don't really need to preheat much unless your smoking. I'm still loving my SRG I feel it's been a very well worth the money I spent.
2053101
it's a great usable smoker with the heater control can do a variety of functions. have done everything from chicken to ribs the beef roast. low and slow and very good. Highly recommended very affordable compared to other smokers out there also.
755350
First off, let me say this, the one I got has an accuracy of +/-5 degrees on the rise temp. But then the temp has to drop almost 40 deg's before it will turn back on. This is not a tight enough tolerance for a smoker. Now if I remember correctly, looking at the back of the stat, with two contacts up and one down in the mid section, the one in the middle is the common, and the won to the upper right is the normally closed. these are the two pins you will want to use for heating. I recommend double checking this with a multimeter to be sure. I will double check later tonight.
419603
you can smoke anything. I have smoked chicken ,pork butt,pork chops,fish,baby back ribs even pot roast.Just be sure to monitor your fire and meat temp.
1219694
I love this pellet grill, I would add a smoke generator to it I did. Go to smoke daddy.com . It depends on the temp you want, higher the temp the faster they burn. The temps are 160 degrees to 480 degrees.
90446
Yes, you can smoke with it, but that's not necessarily what it was designed for, so you have to spend a bit more time adding charcoal, chips and regulating the temperature. But I am smoking with mine right now, and am able to keep it in that sweet 225-250 range.
960814
According to the person I talked to at Masterbuilt, the 20070213 will not generate smoke below about 185 degrees. It would have been nice if the web site had stated this. You have to buy the 20070112, cold smoker. It is designed to feed smoke into the 20070213, which you leave turned off and just use as a smoke chamber. In my experience it runs about 85 degrees or so but that may depend on outside temperature somewhat. It generates a LOT of smoke. For cold smoking you probably could just feed the smoke from the 200720112 into any suitable chamber. Note that the 20070112 is NOT usable by itself. You have to feed its smoke into some chamber where your food is located.
1560953
While I am certainly not an expert smoker (only been doing it 2 years) I have smoked ribs, chicken, pork loins and made the BEST beef and venison jerky in mine. The smoker itself is awesome and I see no reason why it wouldn't do right by you for sausage.
1955857
I don't believe this smoker is intended to go that low. I smoke at 220 deg F and above and don't have a problem obtaining that temperature and I'm at the low end of the dial.
417223
I've been getting around 7hrs without any intervention. Pile your lump charcoal w/ smoking chunks but only light one end and you'll get plenty of cooking time. I've kept it going for 14 hrs with two reloads. Just had my brothers over for a week and they are all looking at buying this setup and dumping the electric smokers they've got.