I have read a lot of threads/comments on smoker humidity today and need to ask a question since most of what I read doesn't seem to pertain to my situation. First of all, my smoker is a propane fired, homemade smoker I built 20+ years ago from a commercial double door aluminum freezer. It is fully automated temp and smoke controls. The one persistent problem has always been a tough casing on hot dogs, kielbasa etc. and I think it is from lack of humidity. If I could look at the build of a Koch steam generator I would build one. I use natural casings on my product and am consistently dissatisfied with the toughness of the casing. I've used every supplier of natural casings and it's always the same. Any ideas?