Well, last year I had a chance to sample smoked meats of different types. Venison, pheasant, along with chicken, beef, etc. Sharing these with my 8 children and receiving a lot of positive feedback about the smoked items. I decided to build a firebox for a smokehouse. The firebox is now complete but not the smokehouse. Drifting across the internet I bumped into this site and decided to join, to gather ideas for constructing a smokehouse. With that said, I know I have much to learn about preparing the meats for smoking. Great to be here. Thank you.