Greetings from Morgantown, WV, home of the "choking" Mountaineers. Been reading the forum and getting ideas for a while from y'all. I've been smoking meat for about 3 years now. Have a low-end brinkman electric water smoker, does the job but have problems with temperature control (mainly because there isn't any on this model). I've smoked chicken, pheasant, turkey, pork, beef & venison. Also been making venison sausage for quite a while. I'm looking to upgrade my smoker and begin doing some cold smoking: sausage, ham, etc. Look forward to learning and getting to know some fellow smoke enthusiasts. Thanks. ANDY.