Welcome back flounderhead, nice to have you with us.
You said you were thinking of doing more pork items, ever think about doing a fattie? More than just a little pork in some of those!
Also, member "mgwerks" recently posted a wonderful little experiment properly named "Frankenswine" http://www.smokingmeatforums.com/sho...enswine&page=2
It looked amazing.
Ribs are always a good idea but have yet to master them, I tried doing a butt once but, well let's just say I screwed it up and learned my mistakes, but mastering something like that would be a dream.
Question about the turkey you have done. I am a self-proclaimed smoked turkey leg fanatic. I would sleep with them if I could. What I was wondering was your prefered/favorite way of doing turkey, not just legs but any part (legs included). I actually need to Qview some of my newest leg invention next time I make them. Smoke the legs, eat as much as you can, then take whatever is left the next day, remove skin, wrap in proscuitto and sautee in a pan of olive oil (I use my own smoked garlic infused) until crispy.
Something to try, you won't regret it.
So welcome back and hope to see many posts of successful Q in the future.