The best smoker for sausage depends on how you want to manage the heat. Our two picks are the Masterbuilt MB20071117 30-inch Digital Electric Smoker for dial-in time and temperature controls, and the Weber Smokey Mountain Cooker 18-inch for cooks who prefer charcoal and manual damper control. Both provide multiple cooking racks for laying out links.
This guide covers outdoor hot-smoking of sausage that will be fully cooked. A smoker’s low minimum setting is not a safe sausage recipe. Cold smoking, fermentation and curing require a validated process of their own; do not improvise them from a product specification or assume smoke makes raw sausage ready to eat.
Best smokers for sausage at a glance
| Pick | Heat and control | Cooking layout | Main tradeoff |
|---|---|---|---|
| Masterbuilt MB20071117, black, 30-inch Digital | Electric heat; digital time and temperature controls | Four racks; manufacturer lists 710 sq. in. | Requires suitable outdoor power; 275°F maximum |
| Weber Smokey Mountain 18-inch, black, 721001 | Charcoal; manually adjustable dampers | Two grates; manufacturer lists 481 sq. in. | Requires charcoal management and ash cleanup |
Compare rack dimensions and the length of your links before using total cooking area as a capacity estimate. Neither selection promises an included sausage-hanging system. These recommendations are based on documented controls, layout and package contents, not timed cooking tests or measured temperature stability.
1. Masterbuilt MB20071117: best for digital electric controls
The Masterbuilt 30-inch Digital Electric Smoker is our starting pick for someone who wants to set time and temperature on a control panel. Four chrome-coated racks give it more separate rack levels than the Weber, and the side wood-chip loader lets you add chips without opening the main door.
Useful details include a removable water bowl, rear grease tray, adjustable air damper and an insulated cabinet. For sausages laid on racks, those are practical features for managing the cooking setup and cleanup. We would choose this layout over charcoal if convenient electronic controls matter more than managing a live charcoal fire.
The tradeoff is dependence on an appropriate electrical supply and the model’s 275°F upper limit. Its advertised lower settings do not establish a safe process for raw sausage. Check actual cooking-chamber temperature with a separate thermometer and use a food thermometer in the sausage; a digital setpoint is not a doneness reading.
Choose MB20071117, 30-inch Digital, black. The selected one-smoker package lists four racks, a water bowl, wood-chip tray and loader, drip pan and grease tray. The analog, window-and-legs and Wi-Fi options shown alongside it are different variants. The maker states 710 square inches; a retailer bullet says 711, so we use the manufacturer’s figure.
Masterbuilt MB20071117 30-inch Digital Electric Smoker, Black
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2. Weber Smokey Mountain 18-inch: best for charcoal control
Choose the Weber Smokey Mountain Cooker 18-inch if tending charcoal is part of the appeal. Model 721001 has two cooking grates, adjustable dampers, a water pan and a removable fuel door for adding charcoal and wood. Its round stacked design offers 481 square inches of cooking area.
The main advantage is direct control over fuel and airflow without a built-in electronic heating system. The water pan helps regulate the cooking environment, and the silicone temperature grommet provides a route for temperature monitoring. It suits someone who wants to learn charcoal management and use the same cooker for other barbecue foods.
The tradeoff is more hands-on fuel, damper and ash management. Do not treat the lid thermometer as the internal temperature of your sausage. Budget for a food thermometer and a way to monitor the cooking area, along with charcoal and suitable smoking wood.
The selected listing is one black 18-inch smoker, model 721001. The 14.5-inch and 22-inch choices on the same page are different sizes. Check the current package contents before paying for accessories; do not assume that a hanging rack, remote thermometer or fuel is bundled with the smoker.
What matters most when smoking sausage
USDA’s sausage guidance distinguishes uncooked sausage from ready-to-eat products. Cook uncooked ground beef, pork, lamb or veal sausage to 160°F, and sausage containing chicken or turkey to 165°F, checking with a food thermometer. Follow the package’s handling and cooking directions; smoked appearance alone is not proof that it is cooked.
For ordinary hot-smoking, USDA’s smoking guidance calls for monitoring the smoker at 225–300°F. Choose a supported temperature within that range and the appliance’s operating range; the Masterbuilt tops out at 275°F. Fully thaw meat before smoking, and do not judge safety by elapsed time or casing color.
Use these smokers outdoors in an open, suitable location. CPSC warns that burning charcoal produces potentially deadly carbon monoxide. Never use a charcoal smoker in a home, garage, tent or vehicle. The electric Masterbuilt is also outdoor-only: its maker prohibits covered areas and combustible surfaces and requires at least 10 feet from structures. Follow each model’s full location and clearance instructions.
Refrigerate cooked meat within two hours, or within one hour when the outdoor temperature is above 90°F, using shallow containers for prompt cooling. FDA’s outdoor food-safety guidance says to discard food left out beyond those limits. Keep raw and cooked utensils and serving surfaces separate. A smoker is a cooking appliance, not a way to make fresh sausage shelf-stable.
Which should you buy?
Choose the Masterbuilt if you have a compliant outdoor power location and want electronic controls plus four rack levels. Choose the Weber if you prefer charcoal and are comfortable adjusting airflow and fuel. In either case, prioritize usable rack space, thermometers, safe placement and the full cost of fuel and accessories over an advertised maximum meat load.
Frequently asked questions
Is an electric smoker suitable for sausage?
Yes, an outdoor electric smoker can be a practical option for hot-smoking sausage when you maintain an appropriate cooking temperature and verify a safe internal food temperature. Digital controls simplify setting the appliance; they do not remove the need for thermometers or safe handling.
Do I need to hang sausages?
These picks are compared for rack cooking. Neither linked standard package establishes an included sausage-hanging system. If hanging is essential to your recipe, verify the manufacturer-approved rack or hooks, clearances and usable hanging height before buying.
Can I cold-smoke raw sausage in either model?
Do not use a low dial setting as a cold-smoking recipe. This guide recommends fully cooking sausage; curing and fermentation involve separate, controlled food-safety processes. Use an authoritative validated method for the exact product instead of improvising cure quantities, times or temperatures.
