I have been smoking and BBQ's for decades and really enjoy it. I have a Traeger (presently fired computer) that I have ridden like a rented mule. I have three Weber's of various denominations and have spitted three pigs in my life. I am here to learn about charcuterie, and options to replace my borken Traeger... bit of a story there. Any suggestion on the best book to help with charcuterie would be my ask of the crowd. Anyway, let's see what all these folks have to say about stuff and hopefully broaden my abilities.