I just purchased my first smoker (Jan/2015) and I'm excited about getting into smoking. I am purchasing a whole hog from a local meat processor/butcher with my tax return. I've already been in contact with the owner and he told me that we would discuss cuts when I make the order. This is a family owned business that the retired father started in 1958 so I have no doubt they've done processing for smokers before. (In fact they themselves do hog roasts as caterers) However, I would still like any advice from the group about requests I should make concerning the cuts that are commonly used in smoking. I am also researching curing bacon and hams as well.