I'm in Tennessee, just moved here from Poland a few years back, Buying sausage here is almost impossible unless you like the stuff in the markets. I have a Master Chef smoker and have smoked Polish sausage (home made) in it as well a salmon. I am this week going to smoke some pork belly for the first time. Wanted to make kiszka (blood sausage) but finding blood is impossible. I use chicken livers soaked in blood worked ok. would like to hear about good smokers and maybe some pork belly recipes. Thanks.