Hello and good day, Johnny here. Just found this amazing community. I am a butcher and chef. Charcuterie is my passion and true love.For a few years I ran my own Charcuterie business. I try to focus on dry curing, pates and large emulsified sausages. Smoking is a new challenge for me. Most of my experience with smoke has been purely for flavor, never for fully cooked/ finished product. Now I am working with a market where we make and sell ALOT of smoked products. Snack sticks, jerky, ribs, butts, dog bones, bacon, sausage, chickens and slew of other items I cant rightly recall at the moment. We use a giant commercial smoker, Ultrasource Grand Prize lll. Its a monster and for the most part goes against everything I thought i knew about smoking. Though it is super efficient, it just feels unnatural using a touch screen pad to operate a smokehouse! Anyway, I am glad to be here and hope I can help someone along the way, as i know you all will definitely be helping me. Thanks, Johnny _- Forgot to mention: I currently reside in Georgia, moved here from Charlotte.