Greetings to all from the wilds of north-west British Columbia, Canada. While I'm new to the forums, I've been an avid follower of Jeff's since I purchased his rib rub and sauce recipes 3 or 4 years ago. Both have become a staple ingredient whenever I'm doing chops, ribs, etc. I have a Big Chief electric smoker, a Char-Grill Pro, and a home-built smoke-house complete with a Bradley smoke generator which I use exclusively for cold-smoking salmon, bacon and hopefully some day, hams. I've been smoking (fish mostly) since I was a teen, but am relatively new smoking meat. Looking forward to talking and exchanging ideas and info with everyone.