I bought an electric smoker, after using my charcoal and propane grills to indirect smoke for years. My idea with the electric smoker is to be able to gather data in a more controlled way, allowing for consistent reproduction of results and more accurate recipes to share here. I bought my model through Sams Club, and got a pretty good price but here is the same model on Amazon.  Note that the smoker is considerably more buying from Amazon, but I am including the link for reference as to what it is.

I will be putting up a page for links to smoker recipes now, and related information as I experiment more, and once I get a good handle on this model, I think I will likely adapt it for cold smoking as well using an old wine fridge I have.

The first projects are just to understand the machine, but then the work begins in earnest. The challenge I am working on is managing boar taint smell in meat from an intact male pig. We butchered our large intact boar, and there is a strong odor when cooking as a result of hormones in the animal. There is no problem with eating the food, but the smell is off putting and hence I need to figure out a good way to prep and cook it. I will have more details on the successful ideas in a related post.