Been cooking pig parts for thirty odd years, got my first WSM three years ago, and started dry curing bacon and hams this past summer. Cater a bit, do a few pig roasts as a sideline to my day job as a distiller
Glad to have you here at SMF babesbbq! We have a number of members that use the WSM and some that even use home-built mini-WSM. You'll find good folks, great tips and recipes and a family friendly site here at SMF.