Greetings everyone! Glad to find such a helpful and friendly forum. I got my first smoker, a large Green Egg this past summer and have enjoyed using it for a number of foods. Twenty-hour slow smokes of Boston Butts make amazing pulled pork, and 45-seconds-per-side sears at 800 deg do wonders to a filet. Meat + wood fire = can't-go-wrong in my book. The one thing that might brand me as the black sheep around here is that a few months back I vowed to give up factory farmed meat altogether (for a number of reasons, won't bore you with the details). At this point the only meat I eat comes from either the farmer's market (grass fed beef, berkshire hogs, heritage turkeys) or from friends that are hunters (elk, deer). What I'm finding is that these cuts tend to be a lot leaner and can in some cases be a challenge to cook as compared to the much fatter supermarket cuts I had been getting before. The wild game sub-forum is what originally led me to you guys in a google search, so I'm sure there's lots of good info here on these topics. Anyway, I'll quit rambling. Just wanted to stop by and say hi!