I've been remiss in introducing my self - I joined the forum earlier this week to ask some questions about my first attempt at curing bacon. Live in St. Louis, and recently picked up a Yoder pellet smoker after years of using a Weber and other units. Started out with a Brinkman water smoker many years ago, had a second hand New Braunfels for a while, and ultimately I got tired of feeding a fire. LOVE the Yoder, but will hang on to the Weber too.
Also just ordered a couple tube smokers from Amazen Products based on a recommendation here. Have yet to receive or use them, but they're one of those things that you wonder how you could possibly live without them once you see them! I 've cooked about everything imaginable on a grill/smoker, and am a carnivore at heart. Just hope the Dr. never tells me I have to cut back on grilled/smoked/cured meat - I'll be heartbroken if it happens!
Mike in MO