My name is Drew and I live in Grand Rapids, MI. I'm a chef at a country club and in February I started making all the bacon we use in-house. The unfortunate part is our smoker. It is an old broken proofing cabinet that used to be in the bakeshop. We had been using charcoal until we bought an electric burner that I use with a cast iron skillet now and it has made a huge difference and much better tasting bacon. This forum has been a huge help and a wealth of information and ideas and I'm very excited to learn more from everyone!