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I looked at the Bell smokers and they are pretty nice.  I found Custompits.com in GA and really like the tailgater model. I'm seriously thinking about ordering one and talked to a guy last night that loves his. Anyone else use one and what do you think?

I've looked at Lang's and they are really nice. I just don't want to spend a lot. I would like to find a nice used one if I could but I'm just not seeing what I want so far

I would like to find a reverse flow smoker on a trailer for competitions and catering when I get to that point. Of course I would like a meadow creek or a jambo but I don't want to spend that kind of money. Has anyone had any experience with Glenns Smokers from Arkansas or Sling N Steel smokers...

And this time with good pictures! Thanks for the info El duck I will use it!

Sorry buzzard I didn't get good pictures. But I did learn a lot and am looking forward to trying it again,

3 hours at 225 and they turned out great. The colagen casings were a little tough but the flavor was good. Internal temp was 171 when I pulled them off the smoker. I will use natural casings next time. Thanks everyone for all the good advice!

I ended up using the fresh Italian sausage recipe that tropics had posted. I used it with an 8 lb pork butt and the links look good for my first time. They are in the frig for the night then I'm planning on putting them on the smoker tomorrow at 225 until I get an internal temp of 165. That's...

Tropics thanks for the links I learned a lot from them! And thank the rest of you for the great advice. I didn't realize how little I knew until I started reading! I'm leaning towards making fresh Italian and seeing how it goes for my first try. I will keep you all posted.

I didn't know exactly what to get to make sausage so I thought a butt was a good amount of meat with fat to try out

My thought was making fresh sausage not cured. I figured whatever we don't use right away I would freeze. Please feel free to tell me if I'm on track because I'm trying to learn. Basically I was going to use black pepper, salt, garlic powder, onion powder and cayenne pepper and see how it turns...

Hey! I'm looking for some advice on making sausage for the first time. I bought a grinder with a stuffing tube from cabelas and went ahead and bought the colagen casings they had for sale there also. What I have at home is a pork butt and a London broil I thought I could grind up together for my...

Hey everybody! I've gotten some good advice from posts to this forum so I decided to join. I live in Indiana and am about 6 months into my smoking career using my Oklahoma Joes highland. I really enjoy the whole process of smoking and am looking forward to being a part of this community.