Hey everyone! My name is Matty, and I'm in SE Pennsylvania (near Allentown/Bethlehem). This past weekend my fiancee and I received a meat grinder, and our sausage horn will be arriving today. This spawned several projects in my mind - a temperature controlled aging chamber for fermented sausages/cheeses, and a hot (for now) smoker for smoked sausages, meats and fish. I love the idea of homemade charcuterie. I'm looking to build a smoker, as most of the ones I have been able to find commercially for low prices seem to be rather small, and also limited with flexibility (it's always possible to hit a homemade one with a sawzall and run some ducting to convert it into a cold smoker). I'm a bit limited budget wise, so building on the cheap is awesome. Any suggestions would be great!