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Nothing wrong with that because im doing the same thing. Thats why i joined was to get as much knowledge out of everyone as i can 🤣

How big of a fan? Im thinking i am gonna do gas just because it will be more portable for me if I were to take it somewhere else,

Im in Mn

I would love to go electric just for the fact that it would be easier to control, would it have to be 220? We usually make our deer sausage in March. So it will be cooler out, thie fridge is insulated however

Will also be doing summer sausage and like I said we have been messing around with the small smokers and it takes too long

I am planning on using the whole smoker as we do 150 -200 lbs of ring bologna each year and have been messing around with small smokers and im tired of smoking it an entire weekend

I was thinking of using a smoke generator to keep from having to deal with the wood chips in a pan but I haven’t decided yet. Thoughts about a fan to circulate the heat and keep it more consistent temp throughout the smoker?

Broken , what did you use to cut the hole in it for the exhaust vent?

Cory, im going to do gas just so i dont have to run it on 220. I really have no idea what i am doing so i will need as much help as i can get! 🤣

Mainly for smoking sausage in, max temp will be 180 probably

Well i acquired a commercial refrigerator. Inside dimensions are 56 wide 60 tall and 27 in deep. These are the inside dimensions, from what i have been reading it has. Polyurethane insulation in it and dont have to tear this out? Is that correct? It is stainless steel lined also

That looks awesome!  What do you use for a brine and what temp am I looking to smoke at and internal temp am I looking for?

Thinking about smoking a rabbit or two.  Anyone got any recipes to share.  Never done one before but would like to try it.  any tips would be greatly appreciated.  thanks

Thanks for your help.   

Im guessing you used pork?

I was thinking 70% bear w/30% pork.   I have read a little bit about it and that's what most people were doing.

Thanks mossy, how long would you say that I will have to have it in the smoker? 4-5 hours?

Looking to make some summer sausage with the bear I got this year, need a little help with what temp I should have the smoker at, the internal temp I should be looking for. Also should I add beef or pork to this?

Hey guys and gals,   I am looking to make some bear summer sausage this weekend and am looking for some input.  Should I add pork or beef?  Also what should I have my smoker temp at roughly and what internal temp should I be looking for?  Any thoughts or advice is much appreciated Thanks