Had a great smoke today. Started at 9am with 3 home cured hams. 1 dry cured and the other 2 brine cured. Also a 7 Lb turkey breast brined overnight then rubbed, a pizza fatty, Dutch's WBB's, some ABT's, and a few other side dishes. Had a great day with family, and the food was spectacular. I smoked with a combo of maple and cherry and tried a new lump charcoal. The hams took almost 5 hours...pulled at 168 then foiled the turkey took 6 hours, pulled at 170 then foiled The fatty took about 3 hours...pulled at 168 and hid half of it... All in all a great day for me. I hope everyone had a happy easter!!! Enjoy the pics!!!