I have been smoking 'seriously' for about 5 years - family and friends and my AYSO soccer region. Everything from normal meats to venison and pheasant. Next up is wild boar (i have a friend that hunts a lot). Basically friends or family drop something off and i return to them something worth eating. Lately i have begun curing my own meats also. This winter i am going to work with a friend to build a 500 gallon smoker to make my life easier.