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Wow, that sounds very impressive, and I cannot wait to see those photos you've got coming! My ham turned out nothing like shoulder pulled pork either. Pulled at 195 and let rest for a while. Even though it had that fatty skin cap (trimmed it from a picnic a few weeks back) covering it for most...

I am currently smoking a wild hog ham that was killed on my property end of March. Been smoking it at 220-250 for six hours now on my offset with mesquite. From the start I put it uncovered in an aluminum pan with some onions and a can of Dr Pepper. Simple SPOG+brown sugar rub. IT after six...

Thanks SmokinAl! //SmokinRGV

Thanks again Mauser! I suppose I will spray the inside with oil and keep a can of high heat rustoleum for the outside. Happy smoking! ///SmokinRGV

Thanks for sharing some beginners insights with me. The plan for this weekend is to season it out, and speaking of seasoning, do you coat the outside of the grill with oil as well, or just the inside? Then probably try and make some chicken or some sausage like you suggested. I have a freezer...

Super new to low and slow cooking, though I have been grilling over mesquite for most of my life since I grew up in South Texas. I was gifted an offset smoker for my birthday last month (an Old Country Pecos smoker) and I have already been frequently visiting this forum for several weeks now...