Made three different kinds of sausage this weekend Hunters, Polish, and country and some beef sticks. We picked up a different grinder , after going threw it we thought we would try it out. We used the grinder for stuffing also , worked good but it regrindes the meat more then I would like, so I think I'm going back to the stuffer. I have a few pic of grinding and a few of my old smoker. Everything turned out vary good . Hope you enjoy the Q-View. Vary happy with the grinder , made short work out of grinding Ground pork 10 Lbs Ground chuck for sticks Fran helping with mixing meat All mixed up Ready for the cooler overnight. On the racks for smoking Made my smoker out of a old pop cooler about 15 yrs ago still working great Controls for the smoker , Its kinda old school now . the chamber fan and smoke box fan are dimmer switches, smoke box burner is on a 15 min timer. Thermostat to control the chamber heat. Just using a briquet's starter to get the dust started to smoke. the smoker will fit about 90 lbs easy. After smoking,cold shower,and cool down , to the vac packer A few days later had to try some more. I love it when everything turns out as planed.