Well let me introduce appropriately. My name is Justin talking with you all from Pueblo West, Colorado. This little slice is located in Southeastern Colorado. The region is mainly Dry and hot in the summer and cold and dry in the winter. On occasion we get some moisture. What prompted me to begin smoking was a little you tube video showing how to make a small smoker with a hot plate. Well it worked smoke a small slab of ribs using the 3-2-1 method, using some Hickory and was blown away. Gave leftover sample to my family and they said it was Excellent! Well that did it, Game on. Went to my local Home Depot after a little research and purchased a small dual fuel Master Built 4 rack smoker. I also left out i smoked some Kokanee salmon filets and was taken by the flavor. Used Hickory again and a recipe off the web. I am will be asking for information as i travel the smokey road to brisket and Thanksgiving turkey ect. I am currently looking into making my own Bacon. Today i purchased my first piece of pig belly and was graciously given a half gallon of pre mixed cure and quik instructions from our small organic meat market. So without further a due let's smoke...