Hello---my name is Scott K.---I'm from York, Pa.---not far from the Lancaster county Amish. I've been making sausage, fresh and smoked a couple years now. Nothing fancy, just an old converted freezer. Have been thinking of smoking some other items and this seemed a great place to pick up some sound advice on anything smoking. Thanks in advance, because I'm sure you'll be answering some questions for me down the road. Scott k. AKA Willys 56 P.S. Yes I drive a '56 Willys pickup---and sometimes I think it emits enough smoke to do all the meat in Pa.