I did actually reply to a topic yesterday, but it looks like I should have started here for my first post.
I'm a Northern Minnesota guy and have been smoking foods for about 18 years. I've used all types of smokers but currently run with a Camp Chef Smoke Vault 18 (propane) and use a AMPS tray for cold smoking. When it's 20 below, it really helps to have a propane smoker than can keep up with the outside temps and still do it's thing, but I am flirting with the idea of getting an electric for it's ease of use and reliable temps. Love the flavor of charcoal smokers, but stick to my Weber for that.
I am an avid fisherman/hunter and process all my own meats and sausages. I love trying new recipes and concoctions and will share some successes and failures along the way. I am a new dad to an awesome 9 month old boy and future smoker!
Foods I feel very comfortable smoking: fish, cheese, pork butt, pastrami, sausages (polish, summer, fatties).
Foods I need to experiment with more: ribs, brisket, poultry
"Odd things" I've tried that I really liked would be cold smoked green olives and hot smoked pumpkin seeds.
Looking forward to hopefully helping a little & learning a lot.