[wdfifteen]

I've been making my own fresh sausage for years - bangers, chorizo, italian sausage, brats, farm sausage, etc. I don't use nitrites or nitrates so it goes right into the freezer. I've always been leery of chemical preservatives.
I stepped over to the dark side this year and made some cured Peameal Bacon. Had to use nitirite. So I've come this far and Mrs WD is pushing me to go all the way and get a smoker.
Any meat smokers here? What are your experiences? What equipment do you use.