I have never done this but am excited to make my own brats with pork and beef and smoke them. I don't like casings so am going to form "logs" (maybe the shape of a Twinkie) and smoke them. My plan is to refrigerate after forming so they can firm up, then place them on the smoker and likely...
I am planning on a building a cabinet smoker out wood - North American Pine.
Something like the images uploaded here (which I may have got from SMF).
Height - 6 ft
Width - 4 ft
Depth - 2 ft
Heres my question, I need advice and suggestions with regards to the smoke...