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<blockquote data-quote="Glass" data-source="post: 249605" data-attributes="member: 4800">The smoker is made from old school lunch food warmer. All stainless inside and insulated. The bars/racks on the sides are what the pans used to rest on while warming. I put a larger top vent in as well as 2 vent ports on the bottom. All the vent ports are made from old stainless 3 inch milk pipe. my rods are oak and I got the large racks from capital restaurant supply. I got the burner from home depot and the chip pan is just a round baking sheet. I like to use a mix of cherry, apple, and hickory when I smoke sausage Overall it seems to work good. Still a few kinks to figure out but I can keep the temp at 130 and if I wanted to hold it at 340. I can fit about 125 lbs of ring sausage in at a time. I tried 100 of summer sausage but it was to much, maybe 50 lbs max for that since it needs to be cooked. &nbsp;[ATTACH]32858[/ATTACH]&nbsp; [ATTACH]32859[/ATTACH]</blockquote>

[QUOTE="Glass, post: 249605, member: 4800"] The smoker is made from old school lunch food warmer. All stainless inside and insulated. The bars/racks on the sides are what the pans used to rest on while warming. I put a larger top vent in as well as 2 vent ports on the bottom. All the vent ports are made from old stainless 3 inch milk pipe. my rods are oak and I got the large racks from capital restaurant supply. I got the burner from home depot and the chip pan is just a round baking sheet. I like to use a mix of cherry, apple, and hickory when I smoke sausage Overall it seems to work good. Still a few kinks to figure out but I can keep the temp at 130 and if I wanted to hold it at 340. I can fit about 125 lbs of ring sausage in at a time. I tried 100 of summer sausage but it was to much, maybe 50 lbs max for that since it needs to be cooked. [ATTACH=CONFIG]32858._xfImport[/ATTACH] [ATTACH=CONFIG]32859._xfImport[/ATTACH] [/QUOTE]

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