been smoking/BBQ since my 20's and making bacon/sausages for the last 15 years and still feel new to all of it sometimes but I really enjoy it. Been getting info from all of you for a long time (which I greatly appreciate) and thought it was time to introduce myself as there may be something I can contribute.
	
		
			
		
		
	
				
			 
				
		 
										 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		
