I got started smoking about five years ago when helping butcher hogs at our local club for a hog roast. They were going to throw the ribs and the bellies away and they also had an old brinkman offset they wanted to give away. The rest is history. Besides the usual pork, chicken, and beef, i also do alot of deer bologna, jerky, & snack sticks. I also always have a shelf full of canned beef, chicken, and ham on hand.