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Ok, so when foiling, do we foil when the temp is 190 degrees and then back on the smoker untill around 200???? Or should it be done at a lower temp????

Sounds like a great idea, Scott....Yes, the finish will make it easy to clean

Thanks Scott....

Can you give us the degree of the cut on the center 2x4???? Great Idea

Thanks Grant....Yeah, I would only do a ham for special occasions....Jus wondered what all the fuss was about hams in my area....I think mostly it's "less waste" from fat that motivates the use of hams....I'm calling about a shoulder today.....Thanks again

Thanks Dwain, However, I don't have an IPhone....Finally got me a Maverick E732....Thanks guys...

Thanks for the info, Roger

Pete, I'm with you....My 10" slicer(breaker) gets most of the use around my kitchen too....Jus grab for it most of the time.....

Thanks guys....I call that a 10" slicer....I have one but wanting something to "chop" pork with....I guess a cleaver for chopping

Bob, what's a "breaking" knife....A cleaver?????

I was there on Friday and they kill hogs on Thursday....I'd say they had plenty of hams....Gonna buy a shoulder from her and try that...I buy from them cause it's fresh....I don't know prices, but the Pork Butts was freshly butchered and only charged $1.69 a lb....I think shoulder is around...

Hello Bob, No, but in Tn they said there was less waste from fat than they had from a shoulder...I understand that, but a sandwich that taste like "Smoked Ham" didn't appeal to me at all....Edible, but not like Pork Shoulder....So I assume they recommended it for the same reason....Probably...

Ok, Sorry Chad....174 for one butt and the other two averaged 184....

Jeff, I also finished my first smoke with three Pork Butts and I to pulled the Butts off to early....Meat was not that tender....Cook and learn... Pulled one butt at 174, the other two hit 184, but not tender....

Any recomendations on a thermometer that will read meat temps and smoker temps....Noticed the Maverick E732 and like that one...I have a Thermo Pen meat probe but need something so I don't have to take the lid off....Or I think I do...lol

My meathouse told me that I should do a green ham instead of a shoulder...For some reason that don't seem right....Can anyone give me any info on smoking hams instead of Shoulder???? I knew a BBQ joint in Tn that smoked hams and I quit giving them my business because I didn't like the...

Ok, no pics Tony, but messed up my first cook....Not the cookers fault, it was mine and my bad judgement....Oh well, had a good learning experience, but my Pork Butts was touch cause I took em off the heat to soon....I guess I took em off during the "stall"....Also forgot to watch my water/apple...

But I made alot of mistakes on my cook....Meat tough and not cooked long enough....But did learn more about what's going on with my temps and such...And what makes the meat tender...

Ok, Gary....That sounds like a plan....You seem to have put some thought into this gasket installation....Love that signature

Thanks Gary...Yes, I think it could take alittle stretching and it's working fine except around the door where I messed it up...Need another door instead of that flimsy aluminum one....Leaking jus alittle around the lid, but not bad overall....I put my bottom one on the midsection also...