I'm Terry from Port Byron, IL. I've been hot smoking meat for years, but last summer we moved out to the country and started raising some pigs and ducks so now I'm also getting interested in dry curing and cold smoking to increase my options for processing all of this meat. I'm always interested in DIY projects, and am willing to share my knowledge of electronics if anyone needs help building a temperature controller or other environmental controls. I've worked with Arduinos and BASIC stamps, and recently built a temperature controller using a MyPIN TA4 PID controller. So if you need help or have questions about this, just let me know!
I've gotten proficient at smoking ribs, brisket, pork shoulder, etc. and I've also found success making bratwurst, andouille sausage, and bacon. I'm now looking to perfect a good wet-cured ham and learning how to cold-smoke meats, especially fish and bacon. My Original Bradley seems to run a bit warm for this purpose, at least in the summer time! I intend to build a special-purpose cold-smoking unit soon, with the hope that I can use it this winter.
Well, I guess that's all for now! I look forward to meeting you all in the forums!