I'm a guy in Florida with one year experience on a charcoal drum smoker. My wife got it for me for Christmas, and it quickly became one of my favorite hobbies. I'm also a hunter of wild hogs, and when I found this site, I was thrilled to finally try curing fresh wild hams about a year ago. And bacon. And Canadian bacon. And backstraps. The curing calculator here is the only one of its kind, and after reading Meathead's writings on the subject, I trusted him enough to give it a try. The results have been delicious. My new favorite thing to smoke is spatchcocked chicken. I've also had great results with the Amazingribs recipes for ribs, whole turkey, and brisket, even on the first try. With recent world events, I finally decided to show my thanks and support by joining. Great food has been food for the soul. Looking forward to learning more. Here's a photo of a hunk of wild, home-cured, smoked ham that I was able to make thanks to this site.
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