Cheers from Athens, GA. I got a "Ranch Hand" smoker just last week for my birthday and after a week out of town I've been able to get it cured and smoked a pork loin. Right now I've got a butt going. I've been cooking and feeding people professionally and leisurely for over twenty years. I've always relied on my trusty Weber grill and an "Orien" to get things done, but I just needed to step up my game. I'm looking forward to getting tips and advice from everyone here and being part of the community.