I'm in Saskatchewan, Canada, So it's not great grilling weather here now (-25C ~-15F), but that doesn't stop me from thinking about smoking/curing meat. I've been an avid BBQ enthusiast for years, pellet, keg, WSM, etc but lately I've started down the sausage road. Temp control for smoking at lower temps has been an issue so I'm looking at an electric smoker. Also getting interested in curing meats so looking at building a curing chamber. Mr Google lead me here and it looks like many of you have been down this path so im here to learn from you all, both what to do and what not to do. 
