Hi. My name is Wade and I am from the UK. I have been smoking on a range of smaller smokers for many years but am now tuning it into a retirement business. To smoke in "bulk" I have recently purchased an FEC-120. I hot smoke the usual - pulled pork, brisket, ribs, chicken, fatties etc - and I also do a lot of cold smoking (fish and cheese) and I cure a lot of meat. I am hoping to benefit from the wealth of expertise on the forum here as I start to get my new smoker into production.