I joined minutes ago and received a really nice and informative email. I am new to smoking and sausage making and have viewed this forum several times and have taken some great advice. I wanted to be a part of such a large wealth of knowledge. I use a Smokin-It smoker, the little guy, and have had great success thus far as long as I remember not to use too much wood. This sealed system doesn't let much out, so I have learned not to over-smoke. I have also learned many suggestions from this forum such as substitutes for some ingredients not easily found locally. One such is soy protein concentrate and found a posting with a wealth of information on that. I also learned of Rytek Kutas' book on sausage making. Without this forum, I would probably never found that wealth of information. BTW, I am about to make some Bratwurst using his recipe. Can't wait! If that pork would only defrost faster...... Beyond that I am a former motorcyclist and had the pleasure of touring all over North America. I can no longer ride but I do work on bikes from time to time. My other endeavors are firearm related. I love to shoot and reload my own. I stopped making beer but not drinking it. I am an IPA lover and enjoy trying each and every IPA I can find. Beyond that I am pretty boring but my kitchen is providing some pretty good results thanks to the likes of you all.