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Yes I just saw a digital probe type thermo for 14 bucks at Wal-Mart. Thought I would look online and see what's out there. Much like guns, I feel the world of smokers slowly drawing me in.

This was a 13 lb. ham, not frozen, allowed to sit about an hour before I started. I suspect that the IT thermometer might be the culprit, since it was all I had around the house. I will probably have to invest in a better thermometer.

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...

Tasty and not dry, those were my goals. As stated earlier, this was more like pork loin, and that's probably my inexperience with smoking and pork cuts. Thanks to all for the kind words of encouragement. I enjoy the things I read on this site.

Well they tasted as good as they cooked up. Good smoke flavor, certainly juicy. When I am told "It doesn't even need a sauce" you know it was good. More of a loin than a rib. Next time I try ribs I'll probably try short ribs.

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...

It's good to find something on the internet that's not trashy and is also constructive!

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.