We have All seen My little walk-in smoker. fire box bottom picture is about 12' from smoke house. Going to fire her up this week on the 7/12/14 Do out some beacons, hams, brats, summer sausages and breakfast sausage links, and patties. doing a wet cure Beacon recipe. fast cure it in 4 1/2 Days, would like to smoke the premade patties of breakfast sausages (Pork) not cook totally just cold smoke them, then take them from smoker to freezer, what do you pros think?is this pos. with out getting a bug. I will be doing a cold smoking with a temp around 105 deg for 6 hours or so. or should I fire up the burner and take the patties to 150 min. like my beacon before flash freezing the patties? what's your thoughts? sorry DiggingDogFarm , hay I was just reading down thru the forums, and this thought came to me ." it happens"