Hello from the Great lakes area. My name is Jim and I raise cows. My roasting/smoking stuff is all over the board. Let’s see, elect. Rotisserie whole hog cooker on wheels fired with charcoal, plain old home made whole hog cooker on wheels, Brinkman smoking-pit char. /wood fired side box, Brinkman elect. Bullet smoker, char-something grill charcoal fired, assorted small grills, Turkey deep fryer LP gas fired. And my wife’s grill on the back deck. I came in after chores to look for a new recipe for a brisket I’m about to do and found this site, don’t know my skill level I’ve never measured myself against anybody I thought I was the only one that did this, I’ve been smoking hog and pork for about 30 years though. My wife and I put up our own link and ground sausage. I smoke about 8 or 10 Salmon a year just for myself. I found this site and thought wow too cool I should have known. Hope to learn some new meat flavoring stuff.