Good Morning From Sweet Home, Or. I am new to this Forum. I have been smoking meats for over 30 yrs in various smokers. I have built a wood smoker, converted a 50's fridge and am now using a Bradley smoker. I have smoked sausage, chicken, turkey, pork butt, bacon, ribs, jerky, salmon, trout and assorted cheeses. I am currently researching a reverse flow vertical style smoker build to use charcoal and wood. The endless variety of seasonings, rubs and sauces for smoking meats, vegetables and sides will keep me learning and yearning for the rest of my life.