This looks like a very active forum. I recently became interested again in doing some smoking. I have smoked a couple of dozen times over the last 30 years. I have smoked salmon, trout, turkey, ham and and a few chickens. I have never smoked sausage although I make my own breakfast sausage, Polish sausage and Andouille sausages. I buy most of my supplies from The Sausage Maker Inc. . I have never been able to "cold smoke" and have often considered building a unit that would permit this. I am now in the process of doing this. I am well aware of the needs for proper curing of meats before smoking at a low temperature.