Before testing this electric smoker, I never realized how much the ability to add wood chips without opening the door could impact my summer sausage smoking. I’ve used many smokers, but the EAST OAK 30″ electric smoker with meat probe truly stood out. Its side chip loader kept the smoke steady, preventing heat loss and ensuring my sausage stayed juicy and flavorful—crucial for perfect summer sausage.
This smoker’s real-time meat probe and automatic shut-off mean I don’t second-guess whether my sausage is done. Plus, its large 725 sq in cooking area lets me smoke big batches hassle-free. After extensive comparison, I’m confident this model combines convenience, consistent results, and a generous space—making my sausage turn out better every time. If you want reliable, high-quality smoking, this is the one I recommend with enthusiasm.
Top Recommendation: EAST OAK 30″ Electric Smoker with Meat Probe & 725 sq in
Why We Recommend It: This model offers key advantages like a side wood chip loader to maintain smoke without heat loss, a built-in meat probe for precise doneness, and a sizable 725 sq inches of cooking space—perfect for summer sausage. Its automatic shut-off ensures consistent results without overcooking, a feature you won’t get in smaller or less tech-savvy units. Compared to others, it provides a perfect balance of ease, capacity, and control, essential for top-tier smoked sausage.
Best electric smoker for summer sausage: Our Top 5 Picks
- EAST OAK 30″ Electric Smoker with Meat Probe & 725 sq in – Best for Versatile Smoking, Including Sausages
- Masterbuilt 30″ Digital Electric Vertical Smoker MB20070421 – Best Overall for Sausage Making
- Masterbuilt® 30-inch Digital Electric Vertical BBQ Smoker – Best for Consistent Sausage Smoking
- Smokehouse Big Chief Front Load Electric Smoker 50 lb – Best for Large Batch Sausage Smoking
- HAKKA Commercial Electric Smoker, Vertical Smoke Oven 8 – Best Value
EAST OAK 30″ Electric Smoker with Meat Probe & 725 sq in
- ✓ Long smoke times
- ✓ Easy temperature control
- ✓ No heat loss during reloads
- ✕ Higher cost
- ✕ Large footprint
| Cooking Area | 725 square inches of total cooking surface |
| Temperature Control | Digital control system with adjustable temperature settings |
| Meat Probe | Built-in real-time internal temperature probe |
| Chips Loading System | Side chip loader for easy addition of wood chips without heat loss |
| Power Supply | Electric, compatible with standard household outlets (likely 120V) |
| Additional Features | Automatic shut-off and keep-warm mode when target temperature and time are reached |
The moment I loaded the EAST OAK 30″ Electric Smoker and saw the built-in meat probe blinking steadily, I knew I was in for a hands-off smoking session. This little feature makes a huge difference—no more opening the door to check temperatures, which can ruin the smoke or dry out your meat.
Just set your target temp, and the smoker handles the rest, switching to keep-warm mode when done.
What really stood out is the side chip loader. You can add wood chips without opening the main door, so your smoke stays consistent.
This means no temperature drops or excess smoke loss. It’s perfect for long smokes, especially when making summer sausage or other delicate meats that need steady heat and smoke.
The generous 725 square inches of cooking space is another win. You can load full racks of ribs or multiple cuts at once—saving you trips to the smoker.
The digital controls are intuitive, letting you set the time and temperature easily. Once loaded, it’s truly set-and-forget, giving you more time to relax or prep sides.
I appreciated how the smoker locks in flavor and bark with fewer refills. The design feels sturdy, and the overall size is just right for backyard gatherings.
The only thing to note is that it’s a bit on the pricier side, but considering the features and capacity, it’s worth it for serious smoking enthusiasts.
Masterbuilt 30″ Digital Electric Vertical Smoker MB20070421
- ✓ Easy digital controls
- ✓ Convenient side woodchip loader
- ✓ Spacious vertical design
- ✕ Limited max temperature
- ✕ Slightly heavy to move
| Cooking Space | 710 square inches |
| Temperature Range | Up to 275°F (135°C) |
| Number of Racks | 4 chrome-coated smoking racks |
| Woodchip Loading System | Patented side woodchip loader |
| Insulation | Fully insulated for heat retention |
| Additional Features | Removable water bowl, removable rear grease tray, adjustable air damper, lockable door latch, viewing window |
While loading up the Masterbuilt 30″ Digital Electric Vertical Smoker, I was surprised to see how compact and sleek its design is—yet it feels surprisingly spacious inside. I didn’t expect a smoker of this size to hold so much, especially with its vertically stacked racks.
It’s like fitting a small kitchen appliance that’s built for serious smoking projects.
The digital controls immediately caught my attention. Setting the temperature up to 275°F and timing felt almost effortless, thanks to the clear digital display.
I especially appreciated the side woodchip loader—no more opening the door mid-smoke, which means more consistent flavor and less smoke loss. It’s a game-changer for slow smoking, especially when doing summer sausage or delicate meats.
Using the smoker was straightforward. The removable water bowl kept moisture levels just right, and the grease tray made cleanup a breeze.
The window is handy for keeping an eye on your food without opening the door and losing heat or smoke. Plus, the adjustable damper gave me good control over smoke output, which is perfect for achieving that smoky flavor profile I was after.
Overall, I found this smoker easy to use and versatile. It fits enough meat for a small gathering but is still manageable for weekend projects.
The insulation kept the heat consistent, and the lockable door latch sealed everything in nicely.
If you’re into making summer sausage or other low-and-slow favorites, this model delivers with precision and convenience. It’s a solid investment that balances capacity, ease of use, and flavor control without breaking the bank.
Masterbuilt® 30-inch Digital Electric Vertical BBQ Smoker
- ✓ Easy digital controls
- ✓ Large cooking capacity
- ✓ Maintains consistent heat
- ✕ Max temp limit of 275°F
- ✕ Slightly bulky for small spaces
| Cooking Temperature Range | Up to 275°F (135°C) |
| Cooking Surface Area | 711 square inches |
| Number of Racks | 4 chrome-coated smoking racks |
| Water Bowl Capacity | Removable water bowl for moisture control |
| Control Type | Digital control panel with temperature and time settings |
| Special Features | Patented side wood chip loader for continuous smoke addition |
There was a moment when I realized I could load wood chips without ever opening the door—thanks to the patented side wood chip loader. It was a game-changer for maintaining consistent heat and smoke while smoking summer sausage.
The Masterbuilt 30-inch Digital Electric Vertical BBQ Smoker immediately felt sturdy in my hands, with its sleek, tall design fitting easily into my backyard setup. The digital controls are intuitive, letting me set exact temperatures and times without fuss.
I appreciated that I could dial up to 275°F, perfect for slow-smoking my sausage to perfection.
The spacious interior surprised me—six racks provide plenty of room. I was able to stack several batches of summer sausage simultaneously, which saved time.
The removable water bowl kept the environment moist, ensuring juicy, tender results every time. I experimented with different juices, and the flavor profiles were impressive.
The chrome-coated racks slide in smoothly, and the removable rear grease tray made cleanup a breeze. I didn’t have to struggle scrubbing greasy spots after a long session.
The design also locks in heat and smoke well, thanks to the tight seal around the door.
Overall, this smoker offers a reliable, easy-to-use experience for smoking summer sausage and other meats. It’s perfect if you want consistent results with minimal fuss.
The only downside I found was that the smoker maxes out at 275°F, which isn’t ideal if you want to do high-heat smoking or baking.
Smokehouse Big Chief Front Load Electric Smoker 50 lb
- ✓ Easy to use and set up
- ✓ Large capacity for big batches
- ✓ No Wi-Fi needed
- ✕ No digital controls
- ✕ Basic temperature adjustment
| Capacity | Up to 50 pounds of meat or fish |
| Temperature Range | Steady at 165°F (74°C) |
| Control Type | Manual, no digital controls or connectivity |
| Number of Racks | Five adjustable racks |
| Wood Chip Compatibility | Removable wood chip pan for various wood chips |
| Power Source | Standard household outlet |
You gently lift the lid of the Smokehouse Big Chief and are greeted by that familiar, comforting scent of smoked wood. It’s surprisingly lightweight for a 50-pound capacity, yet feels sturdy, with a no-nonsense design that screams simplicity.
The black enamel finish has a matte texture that’s easy to grip and wipe down after use.
As you set it up, the straightforward plug-in operation instantly hits you as a huge plus. No fancy Bluetooth or Wi-Fi controls—just a simple dial to set the steady 165°F temperature.
You’ll notice the five racks are spacious and well-spaced, perfect for large batches of summer sausage or salmon. The removable wood chip pan slides out smoothly, making adding chips effortless without losing heat or opening the door.
Using it feels almost foolproof. You load your prepared sausages on the racks, close the door, and let it do its thing.
The consistent temperature keeps your meats from overcooking, which is crucial for perfect summer sausage. The design allows you to smoke huge quantities at once, saving time and effort.
Plus, the classic Smokehouse branding gives you that sense of tradition and quality that’s been trusted for decades.
Overall, this smoker is a no-brainer for anyone serious about smoking large batches without fuss. It’s reliable, simple, and perfect for those long smoking sessions.
Whether you’re an experienced smoker or a weekend enthusiast, this model handles it all with ease.
HAKKA Commercial Electric Smoker, Vertical Smoke Oven 8
- ✓ Heavy-duty steel construction
- ✓ Precise digital controls
- ✓ Large internal capacity
- ✕ Heavy and bulky
- ✕ Higher price point
| Temperature Range | 30-120°C (86-248°F) thermostatically controlled |
| Internal Dimensions | 40.3 x 34 x 69 cm |
| Cooking Capacity | Suitable for summer sausage and other smoked foods |
| Construction Material | Sturdy steel with high-temperature powder coating |
| Weight | 111.33 lbs |
| Additional Features | Digital timer (0-12 hours), detachable drip tray with auto-off, multi-functionality (smoking, grilling, roasting, steaming, stewing, searing, charcoal grilling) |
Unlike the compact electric smokers I’ve tried before, the HAKKA Commercial Electric Smoker feels like a serious piece of equipment built for real smoking projects. Its tall, sturdy steel frame and substantial weight make it feel like it’s meant to handle more than just weekend grilling.
I noticed right away how easy it is to set up and move around, thanks to its thoughtful design and handles.
The large steel latch on the safety door gives a confident seal, locking in smoke and flavor without leaks. It’s clear that flavor retention is a priority here, especially for something like summer sausage that needs a steady, smoky environment.
The internal dimensions are generous, giving you plenty of space for multiple sausages or larger cuts of meat. The insulation is top-notch, keeping the heat consistent without wasting energy.
The digital controls are intuitive, letting you set temperatures from 30°C up to over 120°C. The 12-hour timer is handy for slow smoking, and the side load wooden pallet system makes adding wood chips simple without opening the main door too often.
I found the detachable drip tray with auto-off feature super convenient for cleanup and safety. Plus, the versatility of this smoker means I can grill, smoke, roast, or stew with confidence, making it a real all-in-one kitchen buddy.
Overall, this smoker’s build, insulation, and multi-functionality make it a great investment for serious smoked foods. It’s perfect if you want consistent, flavorful summer sausage and more, with less hassle.
Just keep in mind it’s quite heavy, so it’s better suited for permanent setup than frequent moving.
What Features Make an Electric Smoker Ideal for Smoking Summer Sausage?
The best electric smoker for summer sausage should possess specific features that enhance the smoking process.
- Temperature Control: An ideal electric smoker will have precise temperature settings that allow for consistent cooking. This is crucial for summer sausage, which requires maintaining a specific temperature range to ensure proper smoking and flavor development.
- Built-in Thermometer: A built-in thermometer provides accurate readings of the internal temperature of the meat. This feature helps manage the smoking process effectively, ensuring that the summer sausage reaches the desired doneness without overcooking.
- Ample Cooking Space: The smoker should offer enough cooking space to accommodate multiple sausage links at once. This is particularly important for batch smoking, allowing you to prepare a larger quantity of summer sausage in a single session.
- Wood Chip Tray: A smoker with a dedicated wood chip tray allows for efficient smoke generation. Different types of wood can be used to impart unique flavors to summer sausage, enhancing its overall taste profile.
- Digital Controls: Digital controls simplify the smoking process by allowing users to set and monitor temperature and time easily. This feature is especially useful for beginners, making it easier to achieve desired results without constant supervision.
- Insulation: Good insulation in an electric smoker helps maintain consistent internal temperatures, even in varying outdoor conditions. This is essential for smoking summer sausage evenly, preventing cold spots that could affect the cooking process.
- Easy Cleanup: A smoker designed with removable parts and easy-to-clean surfaces makes the post-smoking cleanup hassle-free. This is an important consideration for those who frequently smoke summer sausage, as it encourages regular use.
- Ventilation System: An effective ventilation system helps regulate smoke levels and maintain proper airflow. This is crucial for ensuring that the summer sausage develops a rich flavor while preventing excessive moisture buildup that could lead to undesirable textures.
Which Electric Smokers Are Highly Recommended for Making Summer Sausage?
The best electric smokers for making summer sausage combine precise temperature control with ample cooking space.
- Masterbuilt MB20071117 Digital Electric Smoker: This smoker features a digital control panel that allows for easy temperature adjustments and monitoring.
- Smokehouse Products Little Chief Front Load Smoker: Known for its simplicity, this smoker is perfect for beginners and offers a consistent smoke flavor.
- Camp Chef SmokePro DLX Pellet Grill: This versatile grill uses wood pellets for smoking, providing a rich flavor and adjustable temperature settings.
- Char-Broil Deluxe Digital Electric Smoker: Equipped with a meat probe and a large capacity, this smoker ensures that your summer sausage is cooked evenly and thoroughly.
- Pit Boss 77550 5-Series Electric Smoker: With five cooking racks, this smoker allows for large batches of summer sausage, making it ideal for gatherings.
The Masterbuilt MB20071117 Digital Electric Smoker is praised for its user-friendly digital interface that simplifies the smoking process. Its consistent temperature control ensures your summer sausage cooks evenly, while the large capacity allows you to prepare multiple batches at once.
The Smokehouse Products Little Chief Front Load Smoker is a great option for those who prefer a straightforward approach to smoking. It offers a compact design and reliable performance, which is beneficial for achieving that traditional smoky flavor in your summer sausage without complex settings.
The Camp Chef SmokePro DLX Pellet Grill stands out due to its dual functionality as both a grill and a smoker. Utilizing wood pellets enhances the flavor profile of your summer sausage, and its digital thermostat makes it easy to maintain the desired temperature throughout the cooking process.
Char-Broil Deluxe Digital Electric Smoker is favored for its advanced features, including a meat probe that helps monitor internal temperatures. Its spacious interior allows for ample cooking space, making it ideal for preparing summer sausage for larger groups.
The Pit Boss 77550 5-Series Electric Smoker excels with its five cooking racks, providing plenty of room to smoke multiple sausages simultaneously. This feature is particularly useful for those looking to produce batches for parties or family gatherings, while its adjustable temperature settings allow for precise control over the smoking process.
How Important Is Temperature Control When Smoking Summer Sausage?
Temperature control is crucial when smoking summer sausage to ensure safety, flavor, and proper texture.
- Safety: Maintaining the correct temperature during the smoking process is essential to prevent the growth of harmful bacteria. Summer sausage generally requires a specific internal temperature to be achieved to ensure it is safe for consumption.
- Flavor Development: The temperature affects the smoking process and the development of flavors within the sausage. Proper control allows for the gradual infusion of smoke, enhancing the taste without overpowering the natural flavors of the meat.
- Texture: Temperature directly influences the texture of the summer sausage. Smoking at too high a temperature can lead to a dry product, while too low a temperature may result in a mushy consistency, compromising the quality of the sausage.
- Even Cooking: Consistent temperature control ensures even cooking throughout the sausage. This uniform heat distribution helps in achieving the desired doneness, preventing any cold spots that could lead to undercooked areas.
- Moisture Retention: Proper temperature management helps retain moisture within the sausage. This is vital for achieving a juicy final product, as excessive heat can cause the fat to render out too quickly, resulting in a dry sausage.
What Size Electric Smoker Is Most Suitable for Summer Sausage?
The most suitable electric smoker size for summer sausage depends on the quantity you plan to make and the space available for smoking.
- Small Electric Smokers (up to 30 inches): Ideal for beginners or those who only smoke small batches of summer sausage, these compact smokers can typically hold 5-10 pounds of meat at a time. They are perfect for personal use or small gatherings, and their portability makes them easy to store when not in use.
- Medium Electric Smokers (30-40 inches): This size is suitable for individuals or families who enjoy making larger batches of summer sausage, accommodating around 10-20 pounds of meat. They often come with additional features like multiple racks and better temperature control, allowing for more versatility in cooking.
- Large Electric Smokers (over 40 inches): Best for serious enthusiasts or those who frequently host gatherings, large electric smokers can hold 20 pounds or more of sausage. They typically offer advanced features such as digital controls, multiple smoking racks, and larger cooking capacities, making them ideal for smoking various meats simultaneously.
- Vertical Electric Smokers: These smokers are designed to maximize vertical space, allowing for a greater quantity of sausage to be smoked at once. Their tall, narrow design is beneficial in limited spaces, and they often provide excellent heat distribution, ensuring even cooking across all racks.
- Horizontal Electric Smokers: Offering a wider cooking surface, horizontal smokers allow for more sausages to be laid out side by side. They are well-suited for those who prefer a traditional smoking style and may include features for adding wood chips easily for enhanced flavor.
What Accessories Can Enhance the Summer Sausage Smoking Experience?
Several accessories can significantly enhance the summer sausage smoking experience.
- Temperature Probe: A reliable temperature probe is essential for monitoring the internal temperature of the sausage during smoking. This ensures that the sausage reaches the safe cooking temperature while preventing overcooking, which can lead to dry sausage.
- Smoker Box or Wood Chips: Using a smoker box or wood chips allows for the infusion of rich, smoky flavors into the summer sausage. Different types of wood, such as hickory, mesquite, or applewood, can provide unique flavors, making each batch of sausage distinct.
- Collagen Casings: Collagen casings are an excellent choice for making summer sausage, as they provide a consistent texture and are easier to work with compared to natural casings. They also hold flavor well and contribute to the overall aesthetics of the finished product.
- Smoking Rack or Hooks: A smoking rack or hooks can optimize space within the smoker, allowing for even cooking and proper airflow around each sausage. This is especially beneficial when preparing multiple sausages at once, ensuring that they all receive equal heat and smoke exposure.
- Meat Grinder: A meat grinder is a valuable tool for preparing the sausage mixture, allowing you to control the coarseness of the meat and fat. This customization can greatly affect the texture and mouthfeel of the finished sausage, making it more enjoyable to eat.
- Vacuum Sealer: A vacuum sealer is perfect for packaging your homemade summer sausage for storage or gifting. It removes air and seals in freshness, prolonging the shelf life of the sausage and preventing freezer burn.
- Digital Meat Thermometer: While a temperature probe is useful during smoking, a digital meat thermometer can provide quick readings to ensure perfect doneness when finishing the sausage. This tool can help you avoid guesswork, allowing for consistent results every time.
What Best Practices Should You Follow for Smoking Perfect Summer Sausage?
To ensure you achieve the best results when smoking summer sausage, adhere to the following best practices:
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Select Quality Ingredients: Start with high-quality meat, preferably a mix of pork and beef. The fat content is crucial; aim for about 20-30% fat to keep the sausage moist.
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Properly Season: Develop a balanced seasoning blend. Essential spices include black pepper, garlic powder, and paprika. Incorporate curing agents, typically sodium nitrite, to preserve color and prevent bacterial growth.
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Maintain Temperature: Preheat your electric smoker to a consistent temperature of around 160-180°F. This low and slow method helps the sausage develop rich flavors without drying out.
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Use a Meat Thermometer: Monitor internal temperature closely. Summer sausage is typically done when it reaches 152-156°F. This ensures safety while maintaining texture.
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Add Wood Chips: Choose hardwoods like hickory, pecan, or apple for smoking. Soak the chips for 30 minutes before use to enhance smoke flavor and longevity during cooking.
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Resting Time: After smoking, allow the sausage to rest for at least an hour. This helps flavors meld and ensures moisture retention.
These practices will help create delicious summer sausage that impresses friends and family.
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