Good morning all,
I'm Mike, a new smoker from Salem, Oregon. I've had some interest in learning to smoke my own meat (bacon, sausage, plus the usuals) since I lived in a tiny village in Kosova where they seemed to cold/hot smoke just about everything. I don't know why it's taken me so long but better late than never.
At this point I'm trying to decide what to do about a hot smoker because as a father of four, husband of one, and living on a single teacher's salary I don't have an enormous amount of discretionary income to use. So if you have any suggestions let me know, I'm open to any advice.
As for cold smoking I'm definitely going with the AMNPS and since summer break is just about here I thought I might build my own plywood cold smoke box for out on the patio. I can't wait for that cheese, bacon, and authentic Kosovar Suxhuk! It's going to be a delicious summer!
Anyway, nice to meet you all and I look forward to becoming an expert through all the wisdom here on the forums!