Hello, My name is Jeff and I am from Forney TX, just east of Dallas. I have had a few small smokers in electric and the wood chip disc type. I have limited experience in the smoking department. I am thinking about building a smoke house. I am interested in making sausage of all kinds especially fermented. I have been making jerky for years from wild game I have harvested but I never liked the fact I could only do a small batch because of the size of my smokers. I don't know if it's possible but I want to build a small walk in smoker that will do cold smoke and smoke with heat. My old hunting partner was a career butcher and had a lot of experience at sausage making. We built a big smoker at his house years ago and we had a lot is success with it. The problem is we are no longer friends. I'm not getting any younger (at 50) and its time to quit talking about smoking and sausage making and start doing it. My Dad's family where all farmers in East Tennessee and when I was young I would visit the farm. I was fascinated by there smoke houses. Now I want one of my own.