Tossed a half ham from the pig that was raised this year, and a couple chickens. Boiled the chickens afterwards to make up a bunch of smokey chicken broth. Got half the ham broken down and going into a huge pot of beans. Rest of the ham, and some of the chicken, is getting ready to go into a wild rice casserole. I LOVE smoking something every weekend! After about 6 weeks now, it's time to figure out how to get more heat out of my Masterbuilt horizontal smoker. It will hold about 200 degrees with a full load like this. I've never opened the smoke stack vent, maybe that's where I'm limiting my heat. No complaints thus far, but would be nice to kick it up a notch to finish off the meats a little quicker.