Hi all. I am joining you smoking enthusiasts to learn new tricks, or better improve on my old tricks. Maybe I can share some of my expertiese. I am a butcher, beencutting meet mfor almost 50 years. I have done commercial smoking, and am now doing it on a smaller scale for the market I am working in. I have a 20lb stainlessm, smoker i bought from the sausage maker in Buffalo new york, and I think it does a wonderful job of smoking. Looking forward to hearing from anyone who wants or needs any info on meats or sausage making as that is my specialty.