I am new to the forum as a member. I came here a year ago when I learned what a fatty was. I put in a Christmas wish list item and just received a year later a masterbuilt 40" electric smoker. I have two old bullet smokers in the garage and have been using them for twenty years now. I am from Kansas. I work for Netapp in Wichita which is right next to Waltons https://www.waltonsinc.com/ so I have ready access to plenty of processing spices, tools and supplies. I smoked 26 slabs of ribs for my wedding rehearsal dinner and smoke pork shoulder and ribs throughout the summer months. I worked three years for Farmland in Wichita back in the early 90's so I have plenty of hands on experience as a meat processer. I harvest a few deer each year God willing and am looking forwards to making some awesome sausage in the electric smoker and turning it into a regularly used item. I hope to learn from the forum and will probably lurk around for a bit as I am sure many of you have greater knowledge then I. Will probably be looking for tips on how to get the most out of the electric smoker.
Merry Christmas everyone.