British BBQ Society Forums

Hi Everyone

I have been smoking ribs/pulled pork for 6-7 years on my ProQ Excel.
Recently i have got into making my own Texan Hot Links and Kielbasa.

These have been such a hit with local delis, craft bars, breweries and restaurants that i am currently in process of researching and setting up a smoked sausage company.

I am leaning towards an electric smoker for more control,,to make even better sausage.

So i am looking at getting an 6 rack Bradley smoker. i plan to take the shelves out so that i can hang and smoke my sausage on poles.

Has anyone done this? will a simple bit of thick wooden dowel do?,,,or does it have to be metal, as i will be mainly hot smoking.

how much sausage could i squeeze into one of these per smoke?

I have also heard, if you fill these smokers to the max, they will struggle with their temps. i don't plan to really go over 200 degree F. my other concern, if you fill the smoker to the max,,will it double/tripple the smoke time?

if i like the results of the Bradley and it gives me the control i want,,i will gladly buy a 2nd smoker.

I look forward to your advice,,,,any other electric smoker recommendations would be welcome.

Bradley are a good smoker but not for commercial purposes. I know of a couple of restaurants that go through 3 or 4 a year cooking for their business, they treated them as a consumable items. however depending on how often you are cooking with it, it should be fine. maybe a couple of smaller cooks over 2 days rather than squeezing everything into it in one go

I have a six rack and don't rate it. Very inconsistent. You lose a lot of control over heat and smoke and you're tied to their (expensive) pucks.

I'd look at spending more and getting a small commercial unit from American BBQ or similar. It will be well worth it in the long run.

S.

Hi there,

I have a Green Mountain Grill Daniel Boon from American BBQ co and cannot fault their aftersales. it was just under £600 but if you are going to produce commercial results then an FEC 120 from ABBQ would suit better IMO but your talking about £5K.

I am just about to start doing some Texas Hotlinks and Kielbasa for the family so any recipes or tips? I know I has some Angel Hot Guts from Turner & George and a Texan I cooked them for said they were the closest he had had yet after 16 yrs in the UK

I've used a Bradley smoker for commercial purposes...and sold it on ebay shortly after buying it.

The 6 rack cabinet is too big for the small heater element. Temperature fluctuations are too great between the top and bottom of the cabinet because the element is in the bottom. Running costs are horrible.

Can't say anything positive - sorry.

The cheaper end of the commercial smokers readily available in the UK is probably Cookshack, agents are the American BBQ company but your gonna have to prepare yourself when it comes to the price.