Howdy all, Im from western Pa. I've been butchering, curing and smoking for 20+ years. Mostly bacon, hams and venison bologna. I smoke the odd fish and Turkey. My current smoker is a homemade job that uses electric for a heat source. I find it easier to keep a consistent temp. I'm hoping to learn some new techniques and get a little deeper in the weeds with beef and hog ribs, brisket, sausages etc.
