New Member from Connecticut

Hi all,
I've been smoking for about 6 years on various rigs from a home made double barrel stack to an electric box and now on a offset RF stickburner that I trailer around and do everything from hogs, briskets, butts, lamb legs, ribs and even a few whole striped bass on. Always looking for help on technique, fire management and gadgetry. Also want to learn how to do some cold smoking and figure out the best methods for smoking multiple types of meat during the same cook.
I own a brewery, a bar and a restaurant with cheese shop attached so hit me with any cheese questions and yeah I've smoked cheese too!
Looking forward to learning and being part of this community

here are some pics of past smokes

spare ribs | brisket | chicken thighs & onions

Thanks AussieTitch, I spent 8 months backpacking your amazing country back in 2001. Ate a ton of beets and was introduced to eggs on pizza and of course lots of VB! Do you ever smoke anything like Ostrich, Emu or Kangaroo? Silly question but love to know!
Toast w. vegemite & lots of butter (Sepo style) and a big glass of milk loaded w. Milo and man I miss those meat pies!