I just finished registering a minute ago, so I would like to introduce myself. I line in North Idaho,and hunt,fish, and camp as often as possible, love spending time with the family outdoors. My current smoker is a home built from an old GE fridge, I wired in a 220 volt outlet and its heated with a 220 volt 3800 watt oven element. I run it through a 60- 250 t stat and run a regular thermometer on one side and a digital on the other. I built a fire box fro the bottom and lined it with tile to soak up the heat. I just did a load of summer sausage to break it in, they turned out great! Looking for more advice and info for recipes and grinder/stuffer info.Thanks, good to be here.