In my opinion the biggest thing to remember when looking at our modern smokehouses is the number of air exchanges that the oven provides, and what is the air flow? How well was that thing engineered with regards to air flow. This will affect your color and your yield and so many other aspects of smoked sausage. We all want our yield to be decent and the color is what is going to sell it to the consumer. You have to consider the product you will be making in it also. Is it a product that you want a high number of air exchanges with hurricane force winds? (I jest on this part) or do you want less air movement for hams or bacons or similar products? Can you get a house that will do both? That would require a variable speed fan, which of course drives the price up. Remember that the initial price on a house may be cheaper, but what if you cant get the yield out of your products? You will run literally thousands of loads and thousands of pounds of product through that oven and if you spend a little more and achieve 1,2,or 3 percent more yield out of each load how much does that add up to? Thousands of dolars if not tens of thousands.
I have both Pro Smoker and Enviro-Pak. For my money, when I will be adding another oven it will be another Enviro-Pak.
-- Edited by RJ on Wednesday 1st of February 2012 07:35:08 PM
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I'm not a vegetarian, but have eaten many animals that were.
Thank you RJ! We manufacture ovens to the customer's products that they are going to be producing. At Enviro-Pak, I develop cook schedules (recipes) for a multitude of products like dog food, smoked tofu, smoked salt, smoked almonds, as well as all the normal products like bacon, hams, ribs, brisket and pork butt. I was going to continue talking about the variety of ovens that we manufacture but I joined this blog to help people out with their products and figured that I could learn a few things here myself. Let me know if there is anything that I can help you with. Oppsss... The most popular woodchips is a blend of 95% Maple, 2.5% Birch and 2.5% Beech. What kind of products are you producing?
For cold smoking salmon we recommend a horizontal air flow oven with cooling coils. Gerrard and Dominique's of gdseafood, to date is my favorite. But I am always willing to sample more! My favorite show of the year is the International Boston Seafood show. It's nothing but sampling all day!
