New guy from O'Fallon MO (near STL). Been pellet smoking (Treager) for a few years and decided to build a smoke house in order to make sausage at home. Interested in cold smoke/ cured style deer sausage. Landjager style sticks and various old world style sausages. My grandfather started a sausage business here in St Louis 76 years ago. Still ran by my uncle and cousin. The specialize in Polish sausage and foods. Kielbasa, Kra Kow style sausage, brats, old country bologna, beer salami and Italian sausage. When I worked there in middle/ high school we made Kiska (Polish blood sausage). What a mess and I was not a fan. I am also in to reef aquariums. Found this forum while searching ideas and stuff for my smoke house.