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I'm back now, and then I go to KC2PKG and then get back to me. AB9 and SK, this is KC2PKG. I'm just dialing search and rescue now, and why waste the time? I'll just call them now and they'll be waiting for you up on the pole line when you drop over the cliff. Gee whiz. Good luck with that, seriously. I hope you have a wonderful time. Um, you know, I was listening to Josh and thinking, we don't smoke much around here. Very little. Only pastrami is the only thing we smoke. Les doesn't like smoked meats. She just doesn't. I'm not, they're not my favorite thing. Probably, I have a friend, good friend of mine, Brett, who smokes all the time. And I don't, I don't think it does that much for the meat. Now in a pastrami, you need to do that. And I use usually apple or cherry for it. We have our own system for turning corned beef into a pastrami, that's where you start with the corned beef. Or you can start with the brisket and then corn it, but it's much cheaper and easier. Just get yourself a corned beef and turn it into pastrami. So that's what we do, you know, and we've actually got a steam oven so we could really cook it down and make it tender and juicy and stuff like that. we used to do it in a bamboo steamer which works really well it was very simple and it's and what you basically do is you cover it with mustard and coriander tons of coriander a real thick crust of it and that's the part that gets smoked and then you cook it down further just by steaming it and comes are juicy and delicious. Back to you, Russell, KB9, MSK. This is KC2, PKG.