New member, not new to smoking food.
I liked it, but was pretty oblivious. I smoked alot of salmon in it. Alot. Hot smoke, good stuff. People liked it, I didn't mess around much. Still have the smoker, almost never use it.
I moved to Oregon, and still occasionally smoked some salmon, but usually just on other peoples small electric jobbies, like a lil chief.
I occasionally would cook a Boston Butt on a flower pot/hot plate smoker I made. They were fine.
I am an avid hunter and fisherman, and usually have a couple hundred pounds of game meat to deal with every year and 30-50 pounds of salmon and tuna to smoke. Most of the game meat got made into pepperoni and landjager by Otto's sausage kitchen in Portland. Nice stuff, but I had a 500-1000 dollar processing bill at the end of the year.
So this year I bought a grinder, stuffer, and built a PID controlled electric UDS, with the intent of processing my own game meat, so far with some mixed results.
I plan on building a separate firebox for the UDS so I can do some cold smoked salmon.
That's my story, been searching and using info from here for a long time, figured it was time to join.