Howdy with a native Texas flair.
I've smoked up plenty of ribs and brisket and bacon on my Primo grill but looking to step up and came across this forum as a great source for information. I've got some ideas for a cold smoker using my primo as the smoke source to feed a cold-smoker mini-smokehouse so I can make some sausages. In particular, my German wife (yep, I married a fraulein while stationed in Germany) and I dearly miss really good Landjaeger. Of course I intend to go nuts making a variety of smoked sausages once I get going.
In addition, we've got a 10 acre "ranch" out east of here on which I plan to build a decent sized smoker in which I can whip up a lot of goodies to feed my exceptionally friendly and helpful neighbors. I had planned to build a brick smoker, but then I ran across this smokehouse and realized this fits my woodworking skills.
(As a new poster I probably can't post a link but I'll sure try!)
Cedar Park, Texas