I first started smoking & curing food in 1991, while I was on an 8 year live-in assignment in Saudi Arabia (land of the no Pork). My first success was making a mock ham out of turkey. The first turkey was such a success that I seemed to smoke a turkey every other weekend and all of the Americans in the compound would show for our bi-weekend party (15 families plus 25 comuters). The leftovers would end up at my Louisiana buddies fridge for a gumbo that he would make for his bi-weekend party. Little did I know how easy life would have been if I had a cookshack smoker on my front porch, not to mention the amount of sleep I could have gained.
I have now moved my family back to the good ole USA and I now commute back and forth to the Middle East to work. On my 35 days off I spend my time enjoying smoking and eating all types of foods.