Deer Sausage and sticks / Q-view

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Thanks guys,  There seems to be some interest in my smoker, thought I would give a few more details about it. I think if I were to build another one I would go to a 220 instead of 110 , my first intention was to make it portable so i could move it just outside the garage door, as that is  where I do most of my processing. It turns out that when it cools down in the later fall I have some trouble keeping the heat up in the smoker. I made it with a 1500 watt element and kept the original cabnet fan in place and put it on a dimmer switch to control air flow this work very well because I can use this as a type of  dehydrator for drying down jerky and sausage before it is smoked. So now I put the smoker inside and vent it outside with an old chimney that was in the building .Actually I like this alot better , its nice to be in where its warm in the middle of the winter when we are making our little meat treasures. We also put a small fan on a dimmer switch for the smoke box a controlable damper type deal . The wheels on the back are junk , definitely have to change that. The smoke chamber works good but with the new ideas out there on smoke generators there might be a better way to set that up. I was a bit concerned about the glass but it has not been a problem at all , its nice to look in and see how things are going without opening the door. We never seem to have the temp much over 200 degrees . I can say we are vary happy with the smoker it has smoked alot of meat over the years.

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I made a small 10 lbs batch of beef sticks but forgot the pics, they didn,t last long Kids love them