Large Volume at Cold Temperatures

[MN Cold Smoke]

Typically when I am smoking meats I am doing large quantities in low temperatures. I am a hunter living in MN and when I make summer sausages, snack sticks, brats, etc... I am making them in 20+ pound batches. We give them away, share them at events, and will pull a package out to enjoy them once in a while. But I am doing this after elk, deer, etc... season and it's really cold out. I have struggled with Bradley's that freeze up, or over crowding a smoker, and I am wondering if anyone makes a smoker that works in cold temperatures, down to -15 or so, and can actually hold and effectively smoke a large volume of meat. I am willing to buy or build, we have space for a smokehouse, if that is what is necessary. Thoughts?

 

[radio]

Hmmm. Peoria custom cookers "Meat Monster" comes to mind!