Well decided I could wait on the smoke house to be built so trying some breakfast sausage and some andouille. New LEM #12 Pork butt trimmed up My Best helper in the world. Don't know what I'll do with out her next year when she goes off to college! Breakfast sausage was good. but not hot enough for me. Will try something different next time. My neighbor got a sample and wanted to buy 3 lbs right away? Different tastes for different folks. 9 pounlds of andouille mixed up and going in the fridge over night. Another adventure with Shelby in the morning trying out the stuffer. Using 38 mm hog casings since that was all bass pro had. Just going to smoke in my MES on the racks. Was planning on 1 hour at around 130 to dry it up some then slowly add smoke with the amazing and bump the temps til 155? Any adive is more than welcome!