That room by room labeling sounds useful. We always lose time figuring out which equipment goes where.

Ugh, @craig.drew, people who care about their work definitely notice those details.

Yeah, getting a firm one is key like you said. I did one with just a heavy coat of coarse salt and let it sit for an hour before smoking. That really pulled out some water and let the smoke flavor get in there. I used cherry wood and it gave it this sweet, almost ham-like taste. It's messy to eat but so good.