I would like to thank all of the SMF contributors, I have been reading and trying to learn from all the knowledge on this site. I live outside of Manhattan KS. I am a retired chef with 25 yrs in the industry then switched careers to Nursing when we adopted our son. I now work 3 days a week and can spend quality family time with our son. This time is now including charcuterie and smoking along with other food hobbies. Our son loves to help dad "make meat" as he calls it. I am currently making due with a webber kettle with an AMNPS that I am still trying to figure out. Next project will be an UDS. Have done some Bacon slabs, Canadian bacon and smoked sausages with some success. They were right with the warning of not being able to eat store bought bacon after curing and smoking your own. Thanks for all your ideas and information on another addictive hobby, Mike.