I have made my own sausages from little chef to converted deep freezer. used hot plates with wood shavings. took a sausage course.Even smoked lots of white fish in my under ground fire channeled to a old outhouse with chicken wire shelves !. smoked in a 12 X 8 ft old building with a smoothered wood fire for smoke. read up on how to smoke foods etc draft verses moisture on and on. We all smoke food in the style we like . this thread is all about making a good smoke generator (out side of smoker) I looked at big daddy smoker now he is putting in springs baffles etc adding charcoal briquettes etc. Moving air supply from top to bottom. Also i have seen most of attempts to do this on YouTube. And it looks they have the same problems keeping it smoking foods. I think everyone here would like to find the right size and mixture of wood that will continue to generate smoke for 8 hrs, with out it starting on fire or going out. so we can cold smoke them hams turkeys bacon our way. How about your Ideas on wood chips : sawdust ;wood granauls : wood chunks or pieces or sticks etc Thanks and keep smoking food fun and safe.