Just wanted to say hello, Paul here from Northern California. Looking forward to reading and learning all the oldest and newest tricks to smoking meats/fowl/fish. I can remember as a child going to my grandparent's house and I would head to the smoke shed my grandfather had in the backyard, he always had something hanging in there, be it bacon, ducks homemad sausage or salami (very Italian family!) I can still smell it! I do regret not paying more attention or asking questions about his techniques because he sure knew what he was doing! I do know that he had many different fruit trees and whatever tree he pruned that week was eventually used in the smokehouse.
Keep up the good work everyone. I am learning lots on here, and I will take notes!