Hello All - I've frequented the site occasionally for a few years now and finally got signed up. I certainly enjoy all the information you all have shared and hope I will be able to contribute as well. I'm a life long hunter and fisherman who has always processed my own meat. With our group we usually end up making 200-400 pounds of sausage every year as well as burger, snack sticks, and summer sausage. Currently for smaller smokes I'm using a MES 30 which suits my needs. I plan to build a larger propane smoke house for smoking sausage and doing the occasional larger get togethers as our current smoke house has reached the end of its useful life.
