Was surfing, looking for tips on smoking Italian sausage, found this site, looks fine to me. I'm 59, retired early after 36 years of professional railroading (all my life). Grew up in the S.W. MO Ozarks, now just south of Kansas City (BBQ Central) near Peculiar, MO. I'm a barbeque/smoked meat fan from way back. Lived in Minnesota north of Minneapolis 11 years and those folks thought I was really wierd with my smoker going on the patio at 30 below and I had to shovel 31 inches of snow to get to it. Takes a while longer at 30 below. Only thing they smoke up there is fish. They are hard to keep lit. Looking forward to learning all I can from this forum and hope I can help someone in return. Oh yeah. Just the wife and I, so I use a Brinkman water type smoker that works great. It's really ugly, I've had it since the early 70's. Just keeps on smokin'! I really like apple and hickory, use chunk charcoal. Make my own rub and a bit of sauce. I am going to become a barbeque judge. Want to judge at the American Royal and Memphis In May. Wife and I travel a bit, have a toy hauler and take the Harley. I also am an avid bass fisherman and fish several tournaments.