Hello, I'm looking to gain some more knowledge and info into the wide world of meat smoking. I purchased a Primo oval XL kamado 3yrs ago and added a BBQ Guru cyber Q for low and slow. I have gained a little experience and have since added a few other cooking mediums but now looking at a dedicated low and slow unit of some sort, most likely converting an antique fridge into a smoker. I'm interested in making sausage and other tasty treats that are becoming lost arts. I've cured some bacon and smoked plenty of meat, now I'm ready to go further down the rabbit hole...........
