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Got a slab of BB ribs seasoned up and ready to go, the local store also has Cooks hams on sale for $1.19 a pound so going to put a little smoke on it today as well. The hams are injected with who knows what but a little seasoning and some smoke makes for a pretty good sandwich for my lunch...

A few shots of my #3 loaded and ready.

Purchased a 7lb. PB will be trying Tony's brine with the change of 1/2 gallon of apple cider instead of the 1/2 of water. Butt has been in the brine for 18 hrs. Removed from the brine and rinsed, went to get the #3 ready and noticed the wind was picking up, a quick check of the weather shows...

Ok guys looking for some info today. I have 2 pork loins in the briner to make some canadian bacon. I would like to get 4 to 5 hours of smoke on them (in 12 days.) My question is how low can i get the #3 and still produce smoke, looking for a finish IT of 145. I have never done any cheese or...