I'm not a noob in the sense I've smoked food my whole life(64) and am always willing to learn new things. I'm a big hunter, took a nice buck this fall, and bone out lots of it for sausage. I have 25# of clean venison for grinding. I bought pork fat (17#)from a guy that raises and butchers pigs. I own a 1.5 cabelas grinder, a lem 10# motorized stuffer, and a quite old MES 30" STAINLESS smoker I'd like to fix up. It needs care by now....if anyone has suggestions, I'm open....ty