I have been smoking meats as long as I can remember. I grew up next door to my Grandparents and my Grandpa had quite the collection of grills and what he called a "chinese" smoker. I'm not sure what made it a chinese smoker it looked like an upright steel 55 gallon drum with a fire box at the base. I remember adding wood and propping up the lid to control the temperature. I have a couple of charcoal smokers and my main smoker is a New Braunfels with a side fire box. I am considering an electric smoker so I don't have to babysit the smoker the entire smoke. I have just recently discovered SMF after searching smoked cheese. I cannot believe the amount of knowledge and help offered on this forum. I look forward to joining you and trying out all of the knowledge offered here.
Kevin
Kevin