Hello! Dave from Stratford here. I'm an organic farmer and I also do lots of smoking, preserving, cooking of foods to sell at farmers markets, as well as eat myself! I've worked in restaurants for about 15 years in the past, both as a sous chef and a waiter/bartender. I currently own a Centro 30' electric smoker, which is the exact same as the standard MEC, just branded differently, and a Big Chief front loader. I mainly use the Chief for doing trout, salmon and other fish, cheeses, tomatoes, peppers, lots of other veggies and light smoking for items I'm going to finish on the BBQ or oven. In the Centro I've done ribs, pork butt, brisket, sea salt, pepper and other spices, whole chicken... I've been checking out the site for a half a year or so and have learned a lot! I'll be sharing some of my recipes and tips too. One thing I'm interested in is food safety, as I've been having issues with my smoked fish, which was my big seller last year. The health unit has issues with hot smoking of fish, mainly with vac packaging and storage, even under 4 degrees C. Listeria concerns. I brine for 12-18 hours usually and use fresh caught trout from a trout farm...often my guy is still cleaning a few fillets when I go to pick them up. Any tips on that issue would be welcome. Smoke on!