First off, i live in our country's well over priced, over populated, pacific north west. I love it here. My family has been pretty well involved with raising cattle and butchering them most my life, and, like every pnw person, fishing is an addiction. So naturally i grew up around smoke houses, cold smoke of course. Home built smokers, big chiefs, bon fires, big trucks, little..... moustashes! Hah! Anywho, i myself now moved away, am rocking my little chief, and loving it. Yes, i know, i know, 'but it doesnt cook your food.' And you know what? Thank, god. I am a preservation kinda guy. I cold smoke my salmon for 18 to 21 days. I smoke the jerky so damn long that it could probably last longer than me. I dont know why i do it that way, it's just what I know. Anyhow, its awesome to be here, and learn some new tricks of the trade!