Hello from Mississauga, Ontario, Canada. I've never joined a forum per se before and if I mess up, please let me know. Its always nice to hear from others that enjoy doing their own smoking of foods that they enjoy. The end product of course is always so much better when you produced it yourself, and a little help from friends is always appreciated. I've been smoking foods now for about 20+ years, and love to experiment with different woods and herbs. I also enjoy hunting and fishing at Elk Lake, in northern Ontario, at my son's place. The equipment I use at home is an older Cookshack model 050 and a newer Ameri-que from same manufacturer. I also use a webber platinum which I just re-built, a Barrel-type charcoal smoker and a Kettle type charcoal BBQ as well. I love to smoke game, fish, beef pork and the sausage and salami I make as well. I took some of my gear down to North Carolina just last year and treated the kids to a Blue Crab feast, and BBQ'ed Trigger fish which they won't forget too soon. Just smoked up 15 lbs. of Maple syrup pork sausage the other day, and got the wonderfull compliment from the wife, "best you ever made"! The worst part though is when she says, don't buy anything more to put in the freezer ! Anyhow, your never too old to learn. Looking forward to picking up even more tips from all of you! ed.