- Jan 25, 2021
- 8
- 3
We built our first smoker for making sausage, ham, and general processing since we raise our own meat. We built the box L 24” x W 24” x H 60” using cedar and we insulated it with reflectix aluminum insulation. I am looking for suggestions on a heat/smoke source that would be easy to install and hold a consistent heat for smoking sausage and stuff—Money really isn’t an factor. Any help would be appreciated thanks.