Just checking in here, been browsing a while, following the threads that I can glean technical info from for my own little projects, but as I'd also like to offer what I can to the community, and be less of a parasite.
I am located in the north end of The Golden State, formally educated as a chef, apprenticed as a butcher, and now back in school studying to profess literature.
Right now, I mostly smoke roast on my Webber Kettle, but am in the process of building a charcoal smoker from a 1955 vintage International Harvester Freezer. Work is slow as I'm on a budget, but I'd like to surf about and get some ideas for recipes and procedures from the forums here as I go.
My favorite animals to apply smoke to either oinked, flew or swam, and I grew up in a town that grew mostly apples, so I'm always looking for a clever means of incorporating them into my foods.
I'm running out of ideas to write right now, but I hope to meet everybody who reads this to here.