25 years ago I first smoked a turkey on a Weber grill. Since then, I have worn out several Brinkman and Charbroil bullet smokers. Today I am seasoning my brand new 40" Masterbilt Smokehouse and tomorrow...smoke heaven. Since I will be doing a lot of experimenting over the coming weeks, I will be preparing more pork (ribs, butts, sausage etc.) than we will possibly be able to eat. I would appreciate any freezing tips that you might have.