Wanted to stop by and let you know who the guy behind the Slick name is. I've been smoking for around 35 years and professionally since 2003. I owned and operated a BBQ restaurant almost four years until I figured out that catering was less work and more money. So I got rid of the resto, built my commercial kitchen in a building I had out back, plugged in my Cookshack and opened up in this small town NE of Dallas. I dabble in most foods with my biz and have done just about everything but Asian. That's next on the catering list, though. Actually, the next thing on my personal list is learning to cure and cold smoke. This board looked like a place that might have a few folks with that kind of knowledge, so here I am. Hope to spend a little time here between jobs and soak up some experience.