I started smoking meat on a hand-me-down electric Brinkman barrel smoker in college. At the time I was working in a butcher shop so I had a ton of access to free meat. I was hooked.
Since college I've done everything on a Weber kettle and cook on it most nights a week. I have an AMNPS and have cold smoked some cheese and home cured bacon. My grandfather has smoked our Thanksgiving turkey on a Weber kettle for over 40 years. I'm 28 and have never had turkey cooked in an oven on Thanksgiving.
I'm really interested in learning more about curing and smoking in general. I don't have much desire to move on from my kettle but I know that almost anything can be adapted and done on the Weber.
I'm located in Northern Califormia about 35 minutes outside of San Francisco.
I'm looking forward to the wealth of smoking knowledge and contributing what I've learned from my time in the butcher shop and what I've learned through experience with the Weber.