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I have a traditional style smoker and hardly ever use it. Tending the smoker for as long as it takes to smoke a pork shoulder is a royal pain in the ass. Even smoking ribs takes a half day. Never tried to smoke sausage that I made myself; it's too easy to smoke the store-bought stuff. Smoking salmon or trout would take much less work but a local market sells that and it's too easy to just buy it.
JR
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