Well I felt a little silly when I was reading my Welcome message because I only found that after I had submitted a thread. It's in Wild Game about cooking an elk heart that is most likely a little bit beyond the "best by" date. It was frozen for the entire time but even so. Anywho, I've been experimenting with smoking/cooking in general for a few years now. I started out smoking cheese because it is something that my dad used to do before he passed away and it sort of snowballed from there. A few things that caught my mom by surprise was when I smoked sea salt and walnuts. The sea salt I use in place of table salt now and I've been told (since I can't stand the texture of nuts in general) that the smoked walnuts taste like a campfire. I currently work with two different smokers: a propane-powered chimney smoker and a wood-fire offset barrel smoker. I use the propane smoker when I have a specific schedule to have the food done by, and the offset smoker when I'm not strapped for time. The primary reason why is because the thermometer on the offset smoker doesn't have numbers, it has WARM, IDEAL, and HOT! Precise, it is not. Not really sure what else to say, so I'll cut it off here.