Hi , Bill from Norway here, a transplanted Canadian that needed keilbasa that they don't sell over here. Took a recipe from the net, and tried to use my weber to smoke it, was tough because of the low temp and the flame kept blowing out, so I had to watch it through the whole 4 hour process. Product was ok but room for improvement. So being a welder decided to make my own small smoker. Pipe between the burner and the smoker box was too long so I cut it, one piece 2 thirds the length and the other 1 third, just to see if I could get the temp. correct. The New smoker worked great, Temperature was easy to control and smoke was cooled. Some twerking is needed the kielgasa that hung close to the pipe inlet on the smoker box got scorched, so I'll add a plate on the inside to deflect the heat away from the keibasa. The main problem is the consitency of the Keibasa, alittle grainy and crumbles if you don't use a sharp knife to cut it. Hope you guys can help out a bit, please excuse the bad spelling if any.