Just put a couple 9lb butts on the electric, should be ready for lunch tomorrow. Ive found that with butts I get just as good results with my electric as I do with my WSM and its so much easier/convenient. Brisket and beef ribs on the other hand WSM only and pork ribs I'll go either way. The pork ribs are a little better on the WSM but I'll go electric on those too when I'm feeling lazy.

A few guys at work convinced me to smoke a precooked ham. They’ve had nothing but great things to say, giving it try today.

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The ceiling on ham is pretty damned low

Welp, here’s the finish product. Turned out pretty damn good. Wish I planned it a little better. Pulled it off around 8:45 pm.

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Agree. Not a fan at ALL. To each his own tho.

Gonna smoke some tillamook cheddar then some pork spares

I've never had a desire to smoke a ham.

Cross posting.

St. Louis cut spare ribs coming along nicely. Here in a bit I’m gonna slather with sauce and sizzle them on the grill.

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This is the first slow smoke on the new propane smoker I’ve been using for bacon and sausage. Once I got the temp dialed in at 225, this thing has been rock solid between 223 and 230, according to my handy dandy SMOK with air probe.

I've only done baby backs and for part of the process I foil them for about two hours before throwing them on the grill.

Do St. Louis ribs have more fat than baby backs?

What are you Smoking/Grilling/BBQ'ing this weekend?
 

Yes, but a lot more meat to bone ratio, too.

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done to perfection. Nice work. :clap:

Thanks! They turned out great.

My cure finnished today so got up early washed patted dry. Out them in the downstairs fridge with two rechargable 4 inch fans. Went on to work then worked half day and home for the smoke.
I used my camp chef pellet smoker on low. This had the heat to high at 185 to 190 so I took a wood workers pencil and proper door open a 1/4 in. This worked nd reduced to 155 to 160 and it was on. 4 hours later I pulled at 155. These are the results below just the right sweetness from the maple extract and unrefined sugar. But a bit on salty side I think I will change to a different curing salt.

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