Hello, My name is Brian and I just got into smoking and curing meat this year. I'm originally from Toledo Ohio but currently live in Marshall Michigan. All my life I've been a foodie and the past 5-10 years have been obsessing over old artisanal art form of charcuterie. My fiancé's grandfather makes his own sausage and has a vegetable garden and does a lot of canning. I expressed interest and for Christmas last year I got all his hand me down meat grinding stuff. Then my soon to be father in law got me a gas powered vertical smoker. I've been off to the races since winter broke and having good success. I've done salmon, pork loin, pork shoulder, brisket, homemade pastrami, and even dry aged a ribeye roast and smoked it. Oh, chicken too. I'm waiting on my maverick to get here and I will be trying my hand at snack sticks shortly. Looking for an old fridge to convert into a curing chamber. Anyways, great to be here and excited to learn.