I'm not from the South (unless South Tacoma counts) but I do love smoking and making sausage. I purchased the Model #1 to get into making my own polish sausage, and other sausages requiring a controlled temp. I've owned and used a Weber Smokey Mountain for around 10 years and love the meats from it but it wasn't designed for this new arena I'm entering.
Looking for ward to being taught and/or guided by experienced smokers on here.
