Hello to all who goes here. From Oshkosh, Wisconsin.
Our family and I have been making and curing and smoking most of our meats for 10 years or so.
I don't consider myself a pro as I am still learning as I go plus, pretty much only smoking for a couple of months out of the year as I get older there are things the best of us forget. I'm on my third smoker now. This is the second home made one and much improved over the last.
I just managed to get done smoking some venison ring bologna. I have bacon in the brine and hams curing also. Between three families we bought and butchered three hogs. Processed them ourselves and I get the job of smoking.
Chat with anyone who would want to.