You seem to have been hiding in plain sight, so it's great to find you folks.
I'm huddled in a warm house in the middle of Canada surrounded by snow, cold, and more cold & snow. It's the season to dream of new adventures and smoking delectable foods is top of my list.
I'm a beginner at making sausage with 3 runs under my belt (very appropriate saying in this case) and I have the need to move upscale on food production skills. It appears that smoking is the next natural step to make the pretty good into something really good. Hopefully the really good will get to great but there's a lot of training needed for this old dog to get anywhere near there.
I'm here to learn and look forward to any & all wisdom being shared.
Joe from Winnipeg