New member although I've lurked on and off for a couple years. Finally have a MES30 and cold smoke unit in the mail should be here in about 4 days. Professional chef by trade, located on Vancouver Island Canada. Excited to do some serious smoking/learning....got a 4kg pork belly curing already, 2 large pork butts and a 6.5kg brisket patiently waiting. Thanks for having me guys!