After filleting, brining, smoking, vacuum packing, and putting away a freezer full of salmon this month I figure I haven't quite had enough yet. I started out thinking that I could find some other uses for my Big Chief but soon learned it was best relegated to taking care of fish. Reading here I have pretty well come to the conclusion there will be a Weber Smokey Mountain in my future. Probably will need one of the A-MAZE-N smokers too as I seem to really like bacon. I bet I can give new meaning to the term "Cold Smoke". More likely I'll have to build a heated smoke house if I plan to do anything in the winter. My previous smoking experience is with my Big Chief and with a Brinkman vertical that we used at Thanksgiving for turkeys. Never remember doing anything other than turkeys in that smoker. Anyway just wanted to say howdy and I expect I'll have lots of questions about how to keep this thing fired during Alaskan winter.
Dan
Dan