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This is a boneless lamb leg that I did on my homemade rotisserie yesterday. I'm not a big lamb fan but these come out great every time.

This is an 11 pound city ham that I have been smoking all day. I brined a fresh home grown leg for 10 days and it has been on the smoker now for 12 hours. I just put on a glaze, added some pineapple juice and wrapped in foil. I think it will be about 1.5 more hours then I will put it in a...

I just made 12lbs of fresh hot pork sausage. I will be grilling some up tomorrow night. Thank you Ms Pansy!

This is my first time working with ham hocks. I have brined them for about 6 days and they are now sitting uncovered in the fridge. I am going to smoke them tonight. I hope they come out good. I'm just going to use them for making soups as of now

Hi all, My fist post in my first forum. I wanted to join because I am always cooking/smoking something fun and I wanted a place to share my experiences as well as learn from others. The smoker that I use is a homemade 55 gallon vertical smoker. I have also made a rotisserie attachment that...