Hi all . Sorry for any spelling errors in advance . Have always wanted to try smoking after tasting some sausage a friend had done yrs ago. This weekend i built one approx. 2ft by 4ft tall. I would like to show a picture and it may come later once i figure out how to do that. I am going to have an air tight wood stove for my source of smoke and of course heat.I have biult 2 slider racks for hanging the sausage that could also be used for laying fish on or anything for that mater I will pipe it into the smoker (made of tougue and grove pine ) from the bottom and am a little concerned about the temps i can generate without it going up in smoke.I will be cold smoking sausage,fish,and generally experimenting with the higher temps for turkey,chicken and beef.......hopefully. So from newmarket,ontario............. Thanks all replies in advance
