Long time reader, first time poster... And just another victim of friends with good tasting hobbies to learn from and of my own taste buds requiring excellent food...
Last year after tasting some smoked jerky from a friend that I scuba dive with, I began searching for a smoker to up the flavor profiles of my dehydrator jerky recipes. With some help from my friend, "Mickey Jay" I found this forum and some other quality online resources to start down a very dark road with a pink lining. I jumped in with 2 feet researching to decide what I wanted out of a smoker, and bouncing ideas off of friends that have been doing this longer than I realized. A few weeks after I started my research I settled on getting a Camp Chef Smoke Vault 24, and I'm damn happy with it. Currently we use the darn thing 2 to 4 times a week from smoked corn to all sorts of dead animals... I had to upgrade our wood supply to keep up...
Christmas Prime Rib
Prepping meat for chili
Ribeye and hot Italian sausage smoked for a spicy chili
After years of talking about trying to get together to learn how to make sausage while out backpacking. Mickey Jay and I finally got our schedules to line up and my wife and I got to learn how to make various sausages. MMMmmm... Just another dark road that led to getting a stuffer, a northern tool meat grinder, more knives, bigger cutting boards, and most recently upgrading the grinder plates to stainless to get ready for the cooler weather and restocking the freezer.
Andouille and Kielbasa
As far as where I'm headed, my next goal is sitting on here researching bacon, pancetta, and Canadian bacon. Which I plan to start attempting in the next few weeks after my research is satisfied to safely begin.
I dabble in many things along the lines of food and drink as well.