Hello smokers, I am fairly new to the smokin' game. An associate from work was telling me how his family gets together around the 1st of the year to make venison sausage. 500-600 pounds normally. I asked what type of smoker they used and he told me "homemade". Well long story short, I built a small smoker that uses propane and I plan on making venison summer sausage using his recipe. I built the smoker about 1 1/2 weeks ago. Since finding this site, I have made 2 "Fatties" - WOW what a treat. I made one with JD and the other from JB Rice. I must say the JD was much better. I have made 1 batch of beef jerky from a roast. I have been making jerky for years with a dehydrater with good results. However I will ALWAYS use the smoker for jerky now! I also have smoked 3 chickens. I had never even heard of Brining poultry until I found this site. By far the best birds I have ever cooked. For Christmas day I did two of the birds with the "Wicked Baked Beans". I added one jalapeno minus the seeds and 1 TBS of ground mustard. Dutch, thanks for sharing the recipe. EXCELLENT!! They are a little sweet for my wife, she's hypoglycemic (sp?) - so next time I need to ease up on the sweetness somehow. WOW I see I'm rambling. GREAT site, thanks Jeff and everyone.