Well if you are going to burn pellets you might as well fill it right up. I love ham on the smoker.

Dang, there are excellent photos of great looking food in this thread - you guys definitely have good photography skills to make the food look so tempting 

Not only does that look great but it looks like some serious heat too!

Never seen a Pork Picnic picture of the start of a cook that almost looked like it was done to me...So, we learned that for film 101, if we want to make a pork shoulder look cooked, we rub molasses, Morton Seasoning Salt, and brown sugar on it!

Or maybe it is just me.

Never thought of using molasses,  I would think you would get a great bark from that.

The main reason why I have been doing it for 12 years!

Secret is out, thanks

ABT's

We love ABTs!  Always a hit at parties, and I never seem to make enough

What is your filling of choice?

ABT's

From previous cooks.  Smoked Corned Beef 

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Brisket Flat 


Eyes of Ribeye

Meat counter in Toulouse France several years ago.  Horse meat.  None of it was marbled.  The beef available was also not marbled and all very poor.  The bakery goods on the other hand were unbelievable.

My favorite: smoked whole beef tenderoin. The hot dogs are for my grandkids!