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So we cooked Thanksgiving Fri instead of Thurs, due to scheduling issue. Anyway, I decided to try a twice smoked ham. Honey mustard then brown sugar, and then onto the OK Joe I just got. Apple/Oak mix for some good smoke, and the cooking chamber around 220F. I smoked it for two hours, then...

So, I got a good piece of back ribs, and tried the 3-1-1 method. I used a a pecan/oak/hickory blend. Right now I am at the waiting period, and it really smells/looks good. Still stayed moist, as I did my hour cook in foil. This cut of pork looks more like pork loin than back ribs, but we'll see...

I'll go by the name cygie. I'm from LA (lower alabama) and have become more interested in smoking/cooking meats. I have done a little smoking on charcoal/gas grill, but am purchasing an offset smoker and will be trying my first real smoking project soon.