I have been smoking for a few years now with a good friend of mine. We built a 8'x8'x8' cinder block smoker with an exterior smoke box (3 foot square) on his rural property. I started off 3 or 4 years ago with making summer sausage after deer hunting and working on perfecting the recipe. After that I was hooked!! It then rolled into link sausage and pork butts. Then came the day I made my first pork belly... I cant even look at store bought bacon anymore!! Then came the canadian bacon, adouillee, ect. I enjoy the challenge of perfecting deliciousness as well as learning from my mistakes. Now I smoke as often as I can (or when I have made enough room in my 4 freezers for more). I have also tried to some semi dry sausage with mixed results.... I do however make a exceptional Pancetta. I look forward to networking with people who have far more experience than I do, as well as lending what knowledge I have gained to any who need it. Thank you, Smoker Shawn!