New Canadian here from just east of the Canadian Rocky Mountains in a city named Edmonton. New to smoking but by no means new to cooking. Using a Big Green Egg for all my smoking and grilling. Loving it and have a lot of control over the temperature which I had my doubts about. So far successfully smoked beef jerky, deer jerky, moose jerky, and yak, beef and pork sausage. Made a couple cooked salami and some farmers sausage. Hope to and have already learned a lot on this forum.