Hi all, I was a professional butcher and sausage maker for ten years. I had a shop and all the equipment. Last spring I sold most of my stuff (including my smoker) and am starting from scratch. I built a smokehouse for cold smoking and want to try more traditional smoking methods. I still butcher my own stock and do all the curing and smoking myself. I hope I learn a lot from this site. There seems to be a wealth of knowledge here.