Hi, new to forum. Living in Connecticut, and have been smoking meats for approximately 3 years here and there....mostly beef and pork, with an occassional bird dropped in the smoker. To date, I have only used a Masterbuilt electic smoker. Im very happy with my results, however during this time of the year, We start smoking some larger batches of venison sausages and the Masterbuilt just doesnt give me enough room.... Im going to start a larger smoker build and use the forum for suggestions and ideas... Thanks for being here.