I have 2 30" Masterbuilt smokers, the 2nd one is yet to be used. Smoke has always been a problem. I converted to a Smoke Pistol smoke generator and wasted more cartridges trying to get them lit than one that I used. I obtained and installed a Smokin-It cold smoke generator smoke problem solved! I also have a Masterbuilt propane fired one, both temp control and smoke are problems. An inexpensive unit that is tall enough to hang 20" casing would be ideal. If I was not in my mid 80’s I would design and build one,

I have 3 smokers , 2 of which are old Masterbuilt electrics. I was never happy with the smoke arrangement and converted them to smoke pistols but getting the smoke pistol cartridges lit was beyond messing with. With the Smokin-it unit i have as much smoke as i want and as long as I want it. As long as 6 hrs. on one charge. I use a mixture of wood chips and Trager pellets. the modifications to the Smokin-it was simply to turn the mounting screw holes to a slot. 2 screws in each smoker to hang the unit on is all that is required. The third unit is a Masterbuilt propane smoker and that one I had to put a hole in the bottom door for the smoke tube. I have my smokers in a shed at the back of my lot and if you really crank up the air flow this little unit will have smoke coming out of every crack in the shed, turn it down and the smoke is almost undetectable.

I buy hog and sheep casings both from Sausage Maker have been for years. Packed in salt and have never had a problem of any kind.

My problem is finding rabbit. I finally found a meat market that carried rabbit but when I got it home it was from China. I did not use it I put it out for the critters.

a2zwildlife I am in central Ohio. I have been cooking for over 60 years. I do not use it haven’t yet used rabbit in sausage. I was the family butcher until I got old. My interest now is international cuisine. Rabbit is a staple in France, Germany, Spain, and northern Italy. In our family fried rabbit or rabbit pot pie was the favorite.

I have 3 smokers , 2 of which are old Masterbuilt electrics. I was never happy with the smoke arrangement and converted them to smoke pistols but getting the smoke pistol cartridges lit was beyond messing with. With the Smokin-it unit i have as much smoke as i want and as long as I want it. As long as 6 hrs. on one charge. I use a mixture of wood chips and Trager pellets. the modifications to the Smokin-it was simply to turn the mounting screw holes to a slot. 2 screws in each smoker to hang the unit on is all that is required. The third unit is a Masterbuilt propane smoker and that one I had to put a hole in the bottom door for the smoke tube. I have my smokers in a shed at the back of my lot and if you really crank up the air flow this little unit will have smoke coming out of every crack in the shed, turn it down and the smoke is almost undetectable.

Smokin-it cold smoke generator has been my solution. I can move it from one smoker to another no tools necessary, i use a mixture of 50% Trager pellets & 50% wood chips and have smoke for hours.

Roe Bear used to use wild out now mid 80’s and need cane to walk, the hunting scene has gone away.

a2zwildlife I am in central Ohio. I have been cooking for over 60 years. I do not use it haven’t yet used rabbit in sausage. I was the family butcher until I got old. My interest now is international cuisine. Rabbit is a staple in France, Germany, Spain, and northern Italy. In our family fried rabbit or rabbit pot pie was the favorite.

My problem is finding rabbit. I finally found a meat market that carried rabbit but when I got it home it was from China. I did not use it I put it out for the critters.

I have 2 30" Masterbuilt smokers, the 2nd one is yet to be used. Smoke has always been a problem. I converted to a Smoke Pistol smoke generator and wasted more cartridges trying to get them lit than one that I used. I obtained and installed a Smokin-It cold smoke generator smoke problem solved! I also have a Masterbuilt propane fired one, both temp control and smoke are problems. An inexpensive unit that is tall enough to hang 20" casing would be ideal. If I was not in my mid 80’s I would design and build one,

I buy hog and sheep casings both from Sausage Maker have been for years. Packed in salt and have never had a problem of any kind.