New here as of a few days ago. Have an MES 30" smoker and a Gander Mtn #15 grinder/stuffer. Mostly I've been making Louisiana Andouille Smoked Sausage, Cajun Boudin, Smoked Ribs - Wings & Pork. Just got into making all these items about 3 months ago. We've been in the St Augustine area since '89 and just can't afford the trips back home to Louisiana every 6 months or so anymore to get all this stuff. What I've made so far has been ok but I know will get better as time goes on. Hoping some of the information in the forums will rub off on me and help me be a better food smoker and maker.