Great to be here on the Smoking Meat Forums. I've been grilling and smoking meats for a few years now. I love the whole process of food. From an idea, to recipe, prep, trying different flavors, getting things ready in the kitchen, working with my family to make it happen, and the grilling/smoking.
I've got a Weber 22.5 kettle performer and a gasser. I "smoke" with my kettle, but haven't invested in a WSM or equivalent.
I've just gotten into curing, and have 20+ lbs of belly in my fridge about to become bacon. That's what led me to this forum actually. Look forward to learning a lot from members, and sharing some of my own experience. Thanks