Hi! I'm Ryan and I am very new to smoking meats--I have yet to smoke anything myself (aside from working in a BBQ joint in High School). DW and I moved to the Pacific Northwest about two years ago and I am looking into building a smoker primarily to feed my addiction to smoked Salmon--though I do hope to smoke more than just salmon. In any event, By day I am a Systems Administrator for a tech consulting company here in Seattle and by night I make hand-crafted soaps and body care products after our toddler has gone to bed. I'm looking forward to learning more about smoking meats and, hopefully, can get some advice on building my smoker. Cheers!