HI everyone. Once I figure out how to get my pictures from my Iphone to the computer I'll post some of my smokes on here. I just wanted to give a shout out to Pop's for helping me with my Easter ham or what I was lead to believe was a ham. I was told by the butcher it was a cured ready to cook ham. In fact it was not cured so I ended up smoking a pork roast. Non the less it still turned out great. I would have seasoned it differently and cooked it to a higher IT. I pulled it off at around 155* IT and let it rest for 2hrs. Nice and tender and tasted great but missed the ham taste.