I've been reading quite a bit and learning lots recently. I've recently stepped up my game from small Brinkman torpedos to a full-sized trailer deal with a 80-100 gallon tank. It is pretty awesome looking, we just picked it up last night so no good pics...yet! Anyway, I'm in Dothan, Alabama, a transplant having lived up and down the east coast and both side of Florida. I've eaten lots of BBQ and the wife wanted me/us to deepen our foray into the wonderful world of charcuterie and to save gas. my wife is from Louisiana so pilgrimages to the mother land are required to stock up on basics like andoulle, boudin, tasso, ect. Gas was killing me. So with my culinary skills, and a few purchases later we have arrived at (or close to) nirvana. Everything to make sausage, and cure meats is mostly ready. I have the equipment, and most of the supplies. With our purchase last night we are_ that much_ (pinch index and thumb together) closer. The Grill is great but it is just that a grill, but with very few mods it will be a smoke belching beast. I'll post my questions later in the correct forum. I just wanted to stop by and say howdy!