Hello, we'll I figured I better introduce myself since I have been watching and learning from the sidelines for a couple of months now. I guess I have been hot smoking for over 29 years in one way or the other, you see I have been a paid Firefighter for that long (still going, come on thirty!) as well as hot pit smoking, low and slow, for that Same period. I have recently discovered curing and cold smoking meat and what ever else that will stand still long enough to for me to snatch it and put it in the box. I have found you all to be a font of information on a subject that seems to be a dying art. Curing meat can be a bit confusing and scary for the uninitiated. You have been holding my hand and you didn't know it and I Thank you.