Another new one

Hi, New to the forum, wanting to see what others are doing in meat curing, smoking and sausage making. Been making my own bacon,ham, sausages, smoked salmon and smoked meats and smoked cheese for four years now. I love it, almost like a passion. Found this site several years back and wanted to join but not to savvy on the net. I need to learn more on the craft of meat handling. I love in Port Townsend Wa. I use my homemade smoker, Charbroil grill, a Weber and a water smoker. I use charcoal, wood, pellets and propane. I keep my children and neighbors happy with the stuff I make. That's all for know.