Smoke Generator

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SKU: 19-1610 Categories: , ,


Made in the USA by The Sausage Maker, Inc.
Makes smoke for up to 3 hours with one filling. This unit will generate enough smoke for a smokehouse 4′ D x 4′ W x 7′ H. Driven by 120V Blower Motor, .05 Amps. Some assembly required. Comes with Electric Element Sawdust Starter.

29 1/4″(L) x 15″ (W) x 25 1/4″ (H)

Made to Order

This item is custom-made. For current lead times on our next production run, and/or to be added to our call back list, please call 716-824-5814 or use our LiveChat feature.

Thank you for supporting USA-Made Manufacturing! Please note – in the rare instance the unit is damaged upon delivery, please refuse the package and contact Customer Service at 716-824-5814.

Additional information

Weight 97 lbs
Dimensions 25 × 22 × 29 in

2 reviews for Smoke Generator

  1. Robert Julian (verified owner)

    Assembling the unit, reading directions, noted it says to attach the outlet to the smoke generator inlet tube, if not purchase from the sausage maker, you can use …. Well going to this site, no mention of one, checking the catalog, no mention of one, waiting on a return phone call from the sausage maker technician. My smoker is made out of alluminum there for either an a alluminum or stainless steel tube is required to prevent electrolysis. The advertisement should have stated one was required and one should be available for purchase. The picture shows one attached to the home made smoke houses in the catalog.

  2. Jordan (verified owner)

    Very helpful customer service and the product helps make incredible smoked salmon.

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Questions and answers of the customers

    Can this use pellets in place of sawdust
  1. 0 votes
    Q Can this use pellets in place of sawdust answer now

    Yes it could, but sawdust works best

  2. Do you have to wet the sawdust or leave it dry
  3. 0 votes
    Q Do you have to wet the sawdust or leave it dry answer now

    It kinda depends on what you're smoking. For sausages you will always want to use dry sawdust because you need dry smoke. For other smoking applications such as bacon or brisket, you will want to just barely moisten the sawdust for a smoke with some humidity.

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