Hi everyone, I'm new here, new to smoking meat, and just a "blank slate" all the way around. I'm from Pennsylvania, 40 years old, married with three daughters (it's interesting!), and a life-long hunter/fisherman. Having recently moved to a home where I can do all my own processing (have a big shed/small barn to use for butcher shop, among other things), I'm now looking to get into smoking meats. I am set up to do everything with the game I bring home, from skinning, aging, butchering, grinding, and vacuum packing. The only other thing I ever took meat to a processor for was for anything smoked, particularly snack sticks, bologna, etc. So my first interest is in making those items at home that I used to pay someone to make for me. But, I know there's a ton of things to be done with a smoker, so I'm here to learn all I can. I just got a Masterbuilt Sportsman Elite Electric Smokehouse, and have some freshly processed venison in my freezer, so I'm about ready to start figuring out how to use this thing. Looking forward to learning a lot!