Ok so Ive researched a bit but looking for opinions from the experts. Im sure this will be like asking everyone their favorite sports team, but here goes. Are there advantages or disadvantages to having a barrel type smoker or a permanent small smokehouse type structure in regards to making sausage? Im new here and new to smoking meat. I posted in the roll call that Im an avid waterfowler and I love to hunt geese. Problem with goose is it can be very gamey tasting, so I end up making a lot of jerky and we started this year making bulk italian and breakfast sausages. Those are fine, but looking to expand the options and start making my own pepperonis, snack sticks, meat chubs etc, so knowing that is what I will be doing most Id like input on what you guys prefer. I love to eat so I am sure the smoker will end up being used for more than just sausage, but the primary goal and starting point is going to be with these types of meat products. Ive got 8 acres to work with and being in the lumber business no shortage of materials should a house type structure be the better route, just not certain its the way to go. Hoping for some input before I get carried away.