Kielbasa Smoker

Welcome to SMF Matt,

That's a nice gesture on your part for your father, here is something you might also want to think about, ...on Christmas morn, after he opens his gift, reads the instructions and starts to think about the smoker and it's capabilities, he might ask you where did you get the idea to buy this one? 

Faithful son that you are you will tell him it was from here at SMF and one thing will lead to another until he is checking out the Sausage threads with Q-view and reads "this is the best kielbasa I've ever made," he will probably be like the rest of us and come to the conclusion that he would like to try and make his own, .........and then the addiction begins, you'll be buying him a grinder for Father's Day and a stuffer for his birthday and in between any other accessories he needs. 

Just wanted to let ya know in advance,    ...seriously though, we would love to see both of you posting Q-view.

Gene

X2 on Joe!

If he is buying fresh sausage and smoking it, a hot smoke is needed for safety.

If he is going to make and cure sausage, lower temps would be great.

Electric or propane would both work for hot smoking.  I don't use either, but if he is going to cold smoke, many here have had to mod their propane units with a needle valve to keep temps down.

Good luck and good smoking.