We live in Traverse City, Michigan. I have been occasionally smoking for over 20 years ( approx. 4-5 times/yr). I used a Weber Smokey Mountain untill last fall when I purchased a Masterbuilt 30 with a cold smoke attatchment. I began using a smoker for ribs, ham, and fish only, but I now want to try other meats and maybe cheese and other cold smokeable foods. I'm looking forward to learning new tips and tricks plus trying new recipes. I am very pleased with this site and look forward to receiving the weekly newsletter