Just a quick background. I grew up in the midwest where my grandfather worked at a large meat packing facility in their smokehouse. I remember the smell of hickory all over him when he came home from work. Fast forward 40-50 years and I started smoking my own meats just about 4 years ago using a side charcoal/stick burner (the Char-Griller Duo with the smoker attachment) on pork butts and brisket. I've since graduated to a vertical gas burner and doing my own bacon. Tonight (using some inspiration from this site) I smoked my own bologna, summer sausage, and a jalapeno/cheddar summer sausage. Total was 5x 1lb sausages. Major lesson learned: use a leaner ground beef and add some pork.