Been reading some here and thought it would be good to join. Learned old school with a out house style smoker with fire and heat sheild directly inside. Mostly fish, jerky, and turkey but tried a ham (previously cured) this year and am curing some bacon and pork shoulder right now. play with the side box smoker/grill some (wifes toy) and just picked up a used brinkman gas smoker - used once and need to modify for lower temps. Just now seen the fatties and MUST try this - they look awesome! First help I could use is a legend to sort out all the accronyms. Look forward to sharing and learning some of the best food on earth.