Just found this forum. Been smoking meats for 20 some years but since coming to Alaska I now smoke more salmon than meat. Still do the occasional jerky run or pork shoulders, but each July I do a year's worth of salmon and portion/vacuum pack it for our use the rest of the year. I use a store bought Smoke Vault and love its ease of use. Past smokers include two I've built myself that were taller than me, and one that came with a house I bought that was built in the 1800s - which came with a 90 year old seller that taught me how to make pioneer jerky, which is how they really did it before freezers could keep big game edible the remainder of the year. I look forward to giving and getting some great recipes & methods here, and from what I've seen so far here, what a nice place!