Hello, just got a 3D after playing around with a very basic smoker for a little over a year. We raise pastured poultry, grass finished beef an pastured pork on our farm so I have access to great meat to smoke. I have gotten into making summer sausages and snack sticks but controlling the temp so the fat doesn't leak was an issue so I bit the bullet and took a plunge in buying the 3D so I don't have to hopefully babysit it so much and worry. I mean, with a farm you always have something else that needs to be done. I did get the jerky drier as well to hopefully avoid casing issues. I am so glad this forum exists to offer recipes and advice! The electronic controller unit seems a bit intimidating, but I hope to get the hang of it. 
