I've always enjoyed cooking & eating.
Grilling animal flesh has been something I've done for many years, with many different charcoal or propane powered devices.
My food type requirements for continued long life changed in the last year, and now a more healthful diet of Salmon, Chicken, & lean Pork has become mandatory. In an attempt to maximize flavors in said items, I invested in a "Big Green Egg" grille / smoker.
This thing is incredible. Everything I've cooked comes out incredibly moist.
I'm experimenting with various woods for smoke, and current prefer Alder wood's delicate flavor.
Here is last night's Salmon: