Hello all! My name is Steve and I have recently moved back home to WI after over a decade in southern AZ. I have worked in numerous restaurants and bars but always in the front of the house, never in the kitchen. Now I have decided to go back to school to finish things off. I have been grilling and smoking for quite awhile, but it has always been on weber oval charcoal grills or with a normal propane grill. For Xmas I received an awesome joint present from all of my family; a bass pro shops masterbuilt electric smoker. I have used it quite a bit and made alot of different things. Pulled pork, whole chickens, cordon bleu, smoked trout, duck jerkey an awesome london broil come to mind. I have read alot of different topics and posts on here and I am looking forward to learning quite a bit and giving whatever knowledge I have. Here's to good smokin'!