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It took about 10lbs of charcoal. I would strategically place 7-10 briquettes at a time around the perimeter of my coal pan. I sprinkled some hickory chips on there a few times too.

First I rub with olive oil. The rest is minced garlic, ground black pepper, fresh rosemary, and adobo all purpose seasoning rubbed on the outside. I also make a few holes throughout the meat and stuff halved garlic cloves in.

It was on for about 5 hours and was around 150 internal temperature. It takes a long time because of my spit height, and it needs to be tended often to add coals and watch for fires. This time I made some throw away deep spoons out of coat hangers and tin foil to collect the drippings for some...

I new something wasn't right when I tried to post the pics earlier. Looks like I got them on now I wish I could upload a video of the juices rolling.

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.

Thanks for the kind remarks. The ham was great. Check out this sausage I also made yesterday (15lbs). Poor weather outside all weekend so I spent it in the kitchen.

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...

Home made recipie. Sea salt, cyan pepper, onion powder, fresh garlic, brown sugar, hot sauce, fresh sage, probably something else. I kind of winged it., it all came out good to me. Ms Pansy was my first home raised pig. Test pattys before stuffing were good too.

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

I thought they looked glazed as well. I figured it was from the brown sugar I put in the brine. This was my first time brining pork. I was impressed with the quick taste test I did.

They were on the smoker for 4 hrs. The average temperature was about 220f. I used hickory wood. Now it's time for pea soup. I wish I had these ready for this past New Years for the black eyed peas and greens. I did have some home cured and smoked salty bacon slab i cut up for the peas, so...

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

Sound like you got it going on with the sausage. I just tried some links a friend made over the weekend. He did 20# venison, 4# Boston butt, and 2# bacon. Seasoned with salt, pepper, sage, garlic. I grilled some last night. It was pretty good. I go to Alabama quite often as well and like the...

Hey there I'm not too far away here from Florida. Last year I made my first smoked deer sausage and it was great. I did it on a vertical drum smoker. I only did about 20lbs. Are you planning on smoking it all at one time or freeze it fresh to smoke in smaller batches later? Congratulations...

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...