I have a grinder/stuffer on the way and I have a couple of questions before I try the smoked varieties:
Can you do a good job smoking various types of links in a Smokette?
On a sausage-maker's Web site I noticed he was using a Model 50 or 150 for smoking. Is it likely he was using the cold-smoke kit?
I am aware that down here in Central Florida that the ambient summer temperature is too high to use the cold smoke kit for fish but I am wondering if this also true for sausage.
Thanks for any info...