So, since I seem to be having some success lately (with bacon, breakfast sausage, Polish and Italian sausage) I thought I would try hot dogs. Ordered some items from SausageMaker.com such as spices and collagen casings and assembled everything yesterday: For meat, I used what I had on hand, which was a small chuck roast, a tri trip and a flank steak. Ground twice using small plate, mixed by hand and stuffed in 26mm collagen casings: Ended up making on 4lb batch with hot dog seasoning from SausageMaker and a 3lb batch from a recipe I found using what seemed to be common seasonings. Into the smoker: Done in about 3 hours. Used the A MAZE N tube with apple and hickory: The purchased seasonings definitely tasted more hot dog like. The recipe batch was pretty ok, just a little different than what I was expecting. I am looking forward to trying in a day or two since I have noticed they do get better with age! Had some good learning moments, which I think is great!! First, I need to be more patient with my temps. Started out great at 141F but I got a little impatient and added more heat too early so temps ran up faster than they should have. Second, I knew I used lean, too lean meat. If there was 10% I would be surprised. I used what I had. The texture was fine, but I could tell the rich flavor of extra fat was missing. This was my first use of collagen and while they filled very easy, when I did the cold water rise/dunk, they got a bit soggy. All in all I am pleased with the effort and each time I learn a bit more about the process and why the experts do what they do. Hope ya enjoy the pics!