I live in a rural area of North Florida. I hunt deer in my backyard and try to put a few in the freezer in the form of sausage every year. I have a home made smoker that is four feet square and eight feet tall. (Looks like an outhouse at first glance!) The walls are six inches thick with foam sprayed between the two layers of PT plywood.
Prior to the completion of my outhouse smoker, I used a variety of Brinkman, Bradley and a few other commercial smokers. Non were big enough and none really did the job that I needed done.
My outhouse smoker started out using propane as the heat source. I have remote heat gauges that allow me to monitor the inside temp of the house as well as the temp of the meat. The problem w propane is I was unable to really fine tune the amount of heat being generated inside the smoker which resulted in lots of trips to the smoker to adjust either the propane or one of the dampers.
This year I am transitioning to electric heat with a PID being utilized as a thermostat. Hopefully, this will allow me to regulate heat a little more efficiently.
This weekend is the starting point for sausage making this year. I'll be making about 45 lb of summer sausage, 45 lb of brats, 25 lbs of polish and 12 lbs of snak stix. It will take me 4 or 5 days of steady work to accomplish this but it is always worth it.
I enjoy and appreciate the information I find on this website and decided to join after having been a lurker for some time.