I am sure like everyone else here I started with tasting great food and wanting to reproduce it myself. First Ribs, then shoulder and brisket. I perfected my rub recipe to where it is all I use on all the above to beer can chicken and even on fried egg sandwiches. About 2 years ago I got the itch to make my own sausage - from Brats, Italian, Breakfast and Southwestern (just to name a few) I ventured into that land. Now my latest thing has been in the world of Meat sticks and summer sausage which my first two batches went double platnium. I stumbled across this site a few days ago and have enjoyed it enough to want to stay. I live in Minneapolis so it seems like there is not a huge choice for great Q or smoke so why not do it yourself I say. I will add here shortly my hardware I use - most comes from my dad or my grandfather (I come from a family of farmers and we always butchered our own cows). My Grinder is a very large and very old Hobart #32. The motor alone take 4 men to move it. Stuffer is also old cast iron that I am told is anywhere from 100 to 125 years old. I just got this from the farm and all it needs is a little cleaning and it will be up and stuffing. My smoker is a New Braunsfeld smoker/grill. I have never seen another one like it and the company does not make them any more. It has a fire box underneath the main chamber and it is very easy to control the tempature and smoke flow. With a few modifications and it works like a charm. Well I think I have went on long enough. So thanks for the site and I look forward to checking it out daily. Hanifen Oh and because of this site I ordered the Buckboard bacon cure to give that a try. Bacon is truely a gift from God.