I do a lot of cooking for family get-to-gethers, grilling steaks and such. I also make Italian sausage but never did much smoking. I think I would like to get an electric smoker(easy) and smoke some sausage and make some bacon and such. I have been looking at the Bradley and the Master. I won't ask which to buy, but feel to give the benefit of your knowledge. I am trying to under stand whole area of smoking, do you "smoke" the whole time you meat is in the smoker or just the part of the time. I have a few good books , and reading the comments on this forum I will learn the answer to the many questions.