Greetings from Wenatchee, Washington. Last year about this time I ground and stuffed about 20 lbs. of sausage; three different recipes. Having no smoker, I poached the links before freezing them. We enjoyed them over the year well enough but they would have been so much better smoked. So this year I shall purchase a smoker. I am looking at the 30 inch gas Masterbuilt smoker which I intend to modify slightly to connect to natural gas on my patio. This site has already been very helpful to me. I will be learning more about modifications, casings and recipes. I am grateful to you all for sharing your information.