Hi everyone, new to the site, very cool! Ive been making home made sausages for about 35 years with my uncles when i was a teenager. Bunch of Italians in NJ/NYC. They did not use nitrates back then, I certainly do! No need to wake up dead! I am trying some smoked meats now. For the sausages i used to use my uncles garage with a dirt floor and about 1000 sausages hanging with a small fire in a pit on the floor to cold smoke. Now I just use a metal garbage can, (all chemicals gone naturally), and rigged up a small old Coleman stove to it to use for wood chips that are started up manually and i simply add them throughout the day and pile them on at night. Works for me!