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Could some one point me in the direction of a step by process for bringing 15-20 hams at once. I have only done one ham at a time for my personally use. We are considering opening a meat market where will also smoke our own hams, bacon and sausage, etc. I need to see the process at scale so...

We finally have some nice weather here and I'm ready for up the ole smoker..... I need some inspiration. In suggestions? I did a butt not to long ago so I'm looking to do something different.

I did about 4 oz. of Cream Cheese, about 16 oz. of Mayo, A tablespoon of Horseradish, 5 or 6 dashes or worcestershire sauce, white pepper(to taste). I normally use sour cream but tried Cream cheese instead this time.... that's my new recipe from here out!  As you can tell I don't really measure...

That looks AMAZING!!!  I just added this to my "list of things to do!"

Fresh out of the smoker... Picked, mixed, and into the fridge over night...

Just seasoned it.  I'll mix it with some mayo, sour cream, worcestershire sauce, and this time I am mixing in a touch of cream cheese and some horseradish. (the last two is something new I am trying!)

Here are my two filets of Salmon before they go in the smoker.... More to come later!

The fatty isgetting someserious consideration!

If by sure you mean praying daily... we are in agreance.

This.   Yeah the turkeys are for friends but I wanted to throw something else on as well!  

Much like you I am pretty sure it is frowned upon to throw "Seminole" on the ole smoker!  We will however be rocking the wings and of course lots of pork chops in can!

I am smoking 3 turkeys tonight and I wanted to add something else. I am having trouble finding inspiration and am looking for suggestion.    With me with it!!! 

That's actually only my second time making ABT's,  I did much better this time around, I removed the water pan and that helped tremendously! Thanks for all your kind comments and yes I will have something one smoker for the game this weekend... I just hope our offense finds a way to catch fire!

Sorry it took so long and this is best i can do on pics.  I had a full house all with empty bellies, well when they got here anyway

You boys going to be here next weekend?

It just doesn't get any better!   Today I have Beef Ribs to snack on along with some ABT's Two whole Chickens and Ribs for the main course! Pics to Follow!

My girlfriend's mother requested a prime rib for Mother's Day so I was inclined to oblige... I had a little extra time so I decided to try the "Up Side Down Fire" method I read about on the front page... Strange concept but it worked. As you can see fire will creep down. Now to the good...

Wow great looking eats!!! I am going to attempt a Brisket here in the next couple of weeks!

There pretty good sliced. I foiled it at about 160 and then pulled it out of the heat at 195 probably should have pulled it out a little sooner. But all in all pretty darn tasty!!! Here is some Qview of the bigger on that I just pulled... I poured the remaining Au Jus over the pulled meat...

The sliced one turned of pretty good. It was a touch on the dry side but the Au Jus help that out. And on the plate with some Rosemary potatoes and some Cesar Salad. I'll pull the other one here in a little bit ans post some view.