I have had a smoker for about 6 months. This past weekend I made pork belly burnt ends, and made bacon yesterday. The bacon was in a brine since last Friday.
I just started home brewing as a hobby. I made a Kolsch (gone now) about 2 months ago, this past weekend I brewed a Hefeweizen (father-in-law likes that), and this past Monday I made a Czech Pilsner. The Hefeweizen will be ready next weekend, the Pilsner will be ready in about 5 weeks. This weekend I plan to brew another Kolsch that should be ready in about 4 weeks. Now running through my head is the question "should I add a forth tap to my kegerator?"