Great site! Been browsing for a while, expanding my 'smoked meats' knowledge...
Live, work and play in Montana. Old hand at jerky, sausage, curing and smoking meats of all kinds; but always learning!
Use a big ol' stainless steel, double-door, commercial refrigerator I converted to a smoker some 20+ years ago; can hold up to 200# of sausage - it has served us well.
Generally do large batches of various sausages at one time, and sometimes add a brined turkey to the smoker if there's any room left.
We also make fresh sausages and corned meats from time to time. Usually do our own spice mixing - we seem to like the tastes better.
Favorites: Bratwurst, Jalapeno-Cheese Sticks, wild-game Thurlami (Thuringer/Salami mix), and deer Jerky.