Great Job!
It apparently works good.
What sort of Sausages you have going there?

mikeihuntr OK, that helps explain the color of the sausages.

For most of my days I’ve made one sort or another of home grown smokers. So I have a natural appreciation for home made smoke boxes.
Early last year I ran out of Bradley Pucks for my Brinkman UDS converted to a Bradley smoke generator, I did order a box of my favorite, (Hickory) pucks, but I did not like the price.
Long story short, I’ve gravitated into Masterbuilt Smokers, but after my first attempt, I modified it into a working smoker.
Where I am now, I should have, again, built my own smokerbox. But it’s nice having what I have.
I see you have a double electric hotplate and burn your chips on one side. I did that for decades, too.

I came to be here because I’m gravitating into Snack Sticks, and hopefully Kielbasa in the future. And Walton’s has everything I’ll need as I sink into the mire of a new vain in smoking meats.
I’m sitting growing spider webs on my elbows waiting for FedEx to drive their 20 mule team from Kansas to California with my first order.
My intended first trial will be some Willie’s Seasoning Snack Sticks in 19mm, Pork Shoulder.
I also Cure and Smoke my own Bacon’s (Slab and Canadian).
But I have a hare brained idea to make a Pork Belly Bacon into Snack Sticks. (I cold smoke my bacons after curing. So basically be seasoning and grinding a slab to stuff.) Hense, a Hare Brained Idea. LOL!

Enjoy your Home Grown Smoker Box. I really like it!

I found this recipe on an Alaskan website:

"Salmon Snack Sticks

18 lbs Sockey or King Salmon

½ cup salt

2 cup almond flour

1 cup honey

1 tsp ground ginger

2 tsp ground nutmeg

3 ½ Tablespoons ground white pepper

1 tsp sage

1 tsp garlic granuals

Notes: use 19mm collegen casings. Grind fish almost frozen. Use these same spice quantities with 20lbs fish for a more milder product. Smoke, and bring temp up to just cook. Do not overheat. "

I hope to try this soon using my own Home Smoke Salmon. Other comments I’ve found recommended the spicier seasonings. One in particular said Habanero Seasoning was her favorite.
I think my tongue caught on fire just reading it.
My Salmon is caught on the bonny banks of Sam’s Club.

I plan to reduce the recipe amounts to be appropriate for my meager catch size. :fishing_pole: Nominally 3 pounds.
I suspect the Almond Flour is to absorb and suspend the natural oils in the Salmon, and to improve texture.
I calculate and add “Pink Salt”, Prague Powder #1 to my brine I do on my Salmon before smoking it. I notice there is no cure added to the above recipe. YMMV

(I hope this isn’t too “Necroposting”)

When I was hunting and feeding my Family on game meat (Antelope and Mule Deer), a friend gave us an antelope roast.
It was superior to any I’d had. I asked him how he prepped it.

He told me of how he did a 24 hour salt water soak of the animal.
Quarter it up, in a clean bathtub, put the quarters in and cover with cold water. Add 1 cup of salt over the submerged meat.
Change the water each 8 hours (3 times) for 24 hours. Then process for the freezer.

It soaks all the blood out, and leaves the meat very, very good tasting. Not salty at all.
We all enjoyed the game meat after learning that trick.
Antelope is particularly gamie tasting. The soak completely neutralized that taste.

You may want to try it.