BriCan mentioned SMF when we were talking, last week, and I thought I'd check it out. I was born and raised in Memphis, before there was a Memphis In May. My grandfather started me on the grill and barbecue when I was still in single digits, and I used to help him do chicken quarters for the crowd at the Esso/Exxon regional picnic and truck rodeo. My first grill and smoker was my grandfather's ceramic-lined Weber kettle. I've never cooked on gas - always wood and charcoal. My current hot smoker is an old Brinkmann Smoke'N Pit that I've had for about 20 years, I guess. I'm in the process of drawing up plans for a cold smoker made of 3/4" formaldehyde-free oak plywood. I enjoy making old-style Memphis barbecue and ribs, smoking pork, poultry and game, and sausagemaking. I've been making fresh sausages for years, and am just getting started on learning curing and cold smoking. My handle comes from my work in Greyhound rescue and adoption. I guess that's it for now. Glad to be here, and looking forward to learning from you all.