Hi, I'm Roy. My user name, Chuckles is in honor of my dearly departed cat, Chuck. I'm retired in the wonderland of West central Illinois. Summers are hot and muggy, winters are normally in the range of 20 to 40 F. Rarely more than a a few weeks of single digit or teens temps. My Bradley electric should arrive in a couple of days and I should be ready for my first ever smoke soon after. I've ordered my remote thermometers, gloves, bubba pucks and a bunch of other stuff. I am so excited to get started but plan to start simple and let my techniques develop at their own pace. I love smoked anything, except fish. Nothing can make fish good. Not much on sauces, but love that smoke. Low sodium is good for me but seems to be suggested by everyone for everything. Keeping my smoked meats tender and moist without brining sounds like it will be my biggest challenge. I'm looking forward to sharing my experiences and exploring your's.