Hey, I have used SMF to answer a lot of questions. Time to join the project, learn and share. I am a winemaker by trade and partake in all activities fermented, cured and smoked. I came across some homemade bacon at a wine dinner I was hosting at "Ralphs on the Park" in New Orleans a few years ago. Chef Ralph made this bacon that was so complex and extraordinary that I was hooked. I went out and bought a Char Grill smoker and have never bought bacon again. Besides bacon we have smoked Pastrami, Pork Shoulder, Andouille, Chickens, Breakfast Fatty, Jalapenos for Chipolte and of course ribs. Still very much learning but have been lucky enough to produce some really nice food for the table (thanks to all the help online). Bought the CharGrill hoping I could find wood to burn like the big boys but it turns out that it is easier to use charcoal for the heat and set a hotel pan on top of the charcoal with wet chips for the smoke. Someday I want to build my own smoker as I love to build my own equipment. Other than that, I have three slabs of bacon curing the fridge and a small turkey roast all waiting for this Sunday's smoke session.