We've been making our own sausage for three years now, but I use an old refridgerator for my smoker (your smoker looks much nicer than mine)...we usually do about 300-400 lbs of a combination of summer sausage, bologna, snack sticks, and brats so I need a large capacity smoker to fit all the meat ina nd get it done fairly fast. Nothing like making your own sausage though!