Howdy all, I'm still pretty novice when it comes to smoking meats... done a fair number of pork butts/shoulders, few chuckies and a few rounds of ABTs. All this was done with my modified El Cheap-o Brinkman. Well now it's deer season here in NJ and I'd like to get into sausage making. I've read most all the threads in the last 20 pages of this forum, and ordered and just received a copy of Ritek Kutas' famous sausage book. I've been scoping out a LEM 5 lb vertical stuffer and will probably place one big order once I complete my shopping list (cure, casings, etc.). Many of the recipes I see call for smoking sausage at very low and precise temperatures for long periods of time: 1 hour @ 100, 4 hours @ 140, 4 hours @ 170, etc. I'm good enough with the ECB to keep it in the 225-240 ish range for pork butts and chuckies, but there are always some variation in the temps and those cuts seem more forgiving than sausage would be. So, what types of smokers does everyone have that can handle this type of smoking?