I'm dabbling in all of the above. I do most of my smoking in my Weber kettle, though I did recently get a Meco charcoal smoker as a five-year anniversary gift from my employer; I haven't fired it up yet.
I've been doing bacon about five years; sausage and charcuterie for a little over a year (and only a few attempts so far), and just got started on jerky a couple months ago. My main limitation on doing more of this is time plus nowhere to cure salumi during the warmer months (during the cooler months, my garage is perfect).
I'm 54 & married; been in the Bay Area nearly my whole life. Hope to pick up a few good pointers here.
Edited by nfarrah - 3/25/16 at 12:19pm