Just wanted to introduce myself, and say thanks in advance for any future advice, tips or recipes. I'm from Tn., but live way down in Naples, Florida now. I'm a chef by trade and I've been enjoying smoked meets most of my life, but I'm new to smoking myself. I have a very good understanding of meets, fish, brines, and the like, just going to finally start adding some smoke. I'm hoping to start making cured sausages, hams, smoked fish, oysters, and do some whole hogs as well. The restaurant I work at is right on a river that leads to the gulf so I see some smoked mullet dip in my future. I'm working on my first build right now with a refrigerator from the restaurant. Thanks again. Glad to be part of the group.