A couple years ago my wife bought me a simple Masterbuilt smoker, and I've been hooked ever since. SMF has provided me with great advice, now time to give back. My repertoire includes bacon (from the whole belly), ribs, pulled pork, chicken and turkey (whole and in parts) jerky, sausages (Italian, hot italian, oktoberfest), brisket, pepperettes (snack stix), and summer sausage. Using the advice here and from other places, I've mashed together some recipes that work really well. For the pepperettes and summer sausage, I've gotten into using starter culture, which adds a nice pop to the finished product. Hope I can help someoone out.