Good day! My name is Brent Forsberg and this is actually the first chat room I have ever become a part of. I live in Holt, Michigan, just outside of Lansing. I started homebrewing about 14 years ago as well as started using a smoker that was charcoal based that I won at ducks unlimited. They seemed to go hand in hand because both took a couple days prep time and all day with friends and cold ones preparing food and beer. I am a novice when it comes to smoking but have made a lot of Jerkey, Sausage, ribs, pulled pork, and smoked salmon. Don't really like the taste of fresh water salmon caught fresh but throw it in a little brine for 24 hours and stick it on the smoker and it comes out great. My smoker now is just a small 5 rack black box that runs off propane and has a tinder box. In the winter I wrap it with a fire proof blanket to get it to hold temp. My beer brewing kit is an old army stock pot and a square cooler with hacksawed dryfit copper to make the wort. I have fun with both and most of the time what I make turns out well. I read the note regarding the easter ham and didn't realize what I was getting into when I bought it, but figured I could still have fun with it even though it won't be cured. I look forward to learning more about smoking meat and getting better products out!