Hi everyone, My name is Earl. I grew up in a remote part of Canada where my large extended family used many traditional methods of food preservation like smoking, drying, fermentation, pickling, and salting for game, fish, and anything we could grow or collect from the forests and fields. After a busy 35 year career in the city, I've retired and I'm looking forward to getting back to and introducing my family to many of the traditional foods I grew up with and still crave. Smoking is #1 on my to do list. My smoking experience is fairly extensive (but 35 years ago) however we always built our own temporary smokers and drying racks (tarps and saplings) or had wooden smoke houses so these fancy new fangled retail smokers are a new breed to me. Starting out with a Masterbuilt 2-door propane smoker to ease back into it. It's been a month so far and I've done ribs, chicken legs, quarter chickens, pork loin and tenderloins, mild Italian sausage, and salmon. I've got more family and neighbours hanging around than ever but it's all good times.