Hey everyone, just want to say hello. I have been smoking meat sausage and fish for a few years now. I started out with and old home made wooden smoker made of plywood (slightly over built, it weighed a to :) ) Right now I'm using a bradley. Which is fine for small quanties of sausage, 10 lbs max. I am in the process of building a smoker from an old Frigidaire refrigerator, and hoping to find a few tips here.