New Smoke house

[Kyle]

I've been looking for a nice stainless steel option to build into a smoker for a while. With no success, and a about 100lbs of sausage to be still be made and smoked, I picked up the Masterbuilt Smoker XL 40. Its about twice the size of the older smoky mountain propane smoker I have. My older smoker's burner is puking out on me, but I plant to replace it and keep the unit. For 199 at Sch33ls I couldn't hardly pass it up. My friend has one of these units and has no complaints after using it for about 7 years. As I already know, getting the temp below 150 on these types of smokers can be difficult, but I made a small smoke producer that acts similar to the smoke dadddy. It needs a some tweaking still, but it should get the job done.

First thing that I plan to smoke is a venison roast and a pork butt.

[eyeguy 54]

let the fun begin

[minky]

Sounds like a first class smoker!

Let us know how it's first use goes.

[thirdeye]

One of my buddies just ordered one, not sure if he got the 30" or the 40" one. I'll be anxious to help him get a few techniques dialed in. I have heard good stories about prime rib all the way down to jerky.

One idea to keep your temp low for sausage is something I learned on my old box smokers.... after you get some heat and smoke, just turn it off for 15 or 20 minutes. Then cycle it back on and off as needed. Some folks use an A-Maze-N smoke generator tray in their Masterbuilts, I have one and they produce smoke with almost no heat, which is nice for adding additional smoke or when smoking cheese or butter as you don't want any heat at all.