Been smoking fish and jerky for years. My trusty old smoker finally died and I am doing some research on the best smoker for my budget. Getting into smoking bacon and sausage and am really interested in smoking some butts and fatties and such once I get a smoker with nice temp control.
My choices so far are the Bradley Original or a MBS 40. I can get either one local for about the same price, just looking at features and such before I decide what would be best for my needs.
Got 10 pounds of buckboard bacon curing right now. Friends and family are eating the stuff faster than I can make it.
Anyway, I like the forum and love all the advice and know how here. Hope I can learn a few things and add some of my own to the mix as well.