I'm not only new to the forum but I'm new the whole smoking experience. Here in Thailand one of the things I miss is some of the smoked meat and sausages I loved to eat from home in Canada. I bought a Masterbuilt 30" 2-door propane smoker so that is the way I will smoke my meat. I plan on making a lot of different sausages - some smoked and some fresh. I'm looking for any advice, and/or recipes anyone wants to share with me. I will post the processes and results from my efforts to share with the forum.