I can produce the best "Pulled Pork" B-B-Q (Western NC Style) most people have had using my home made, rotatable 50" x 60" dual grid rack, charcoal grill. My home made sausage in natural caseing from Kilbasa to Chiriso to a unique Mediteranian flavor lamb link sausage has received great reviews. However, and I am the first to admit, until I can smoke it I have acheived nothing. My work hours leave little time to monitor a tinder box - natural wood fire alone is not an option. Charcoal is for slow cooked B-B-Q. I have a limited budget for a "Green Horn" Smoker. I am actively in the market and researching what is the best type, size, and limited self sustaining smoker to meet my desires. The desire is to Smoke a Brisket or Pork Shoulder for the "Food is on the table" immediately when it is done social gathering. Also the Summer Sausage, Pastrami, Solami, Salmon, and Jerkey which will "Keep" for use over time. And, as I have been informed of my lacking skill, the ever desired in East Tennessee "Smoked Breakfast Sausage" in bulk or links. Any and all opinions would be greatly appreciated. The most important aspect is I am new to smoking, have a limited budget, and will not give up. My advantages are that I now have the finances, and patient wife, to begin and the ability and means to construct a smoker if that is what is warranted.