Greetings from south-central PA! I have been smoking meats on my 22.5" Weber one-touch gold for the past few years and have gotten quite good at it. My chicken and pulled pork are fantastic, but maintaining constant low temperatures has put perfect ribs and brisket out of reach for me. I recently purchased the 18.5" Weber Smokey Mountain off Amazon and it's arriving this week - just in time to smoke an Easter ham! I'm very interested in curing meats and cold smoking as well. I've already learned a lot from lurking, so I figured it was time to post something. After I break in the WSM, I'm looking to cure and smoke my own bacon and and other charcuterie.