Hello! I am new to this site and found it while researching the Cajun Injector Electric Smoker. In any case, I've been processing my own deer for almost 7 years. Part of that is smoking the summer sausage I make using my trusty "Little Big Chief." I use a combination of hickory, mesquite and alderwood; I smoke for about 8 hrs and use 4 pans of wood-shavings. After that I finish the sausage off in the oven, which is set at 225deg, until the internal temp reaches 175. Any comments would be appreciated!