I am embarking on a sausage/meat smoking journey. I made many fresh sausages and really bad smoked ribs, now I am ready for smokimg.
Can I get a quality product from cookshack, I do not want a so so taste I want really good smoked sausage, or shoujld I buy a cookshack for ribs and meats >170 degree temp. and a sausage smoker such as the "sausage maker" models with a damper on the stack to reduce moisture?
Happy to buy 2 smokers if required but hoping to get one dual purpose and a bit larger if it works. ''
If you were to do it again woujld you use one or 2. Thoughts from the experts appreciated...