I have been smoking for the last 5 years with a Brinkman Cimarron offset smoker, and slowly improving. I added a Rocks stoker kit to my cast iron beast which makes temp control almost as easy as using an electric smoker. Ribs, turkey, brisket, pulled pork, etc. have been terrific. Recently, while trying to keep my smoker fed, I decided to learn about making sausage. I have a K/A with the grinder,stuffer attachment. After a couple of aborted attempts, I found a couple of sausage forums and starting reading. Long story short, I now have a LEM meat grinder, and a LEM 5 lb. vertical stuffer. With these two tools, making sausage is much easier and faster. I came to realize that my cast iron smoker was very temperamental at maintaining the low temps that are required for sausage making. More reading and finally ordered a Cookshack Elite on Saturday. Awaiting its arrival.