Started this run on Thursday night, 30 lb ham, started around midnight, started one rack of baby back ribs at noon for 6:00 supper on Friday (3-2-1). added 10 LBS bacon at 1:00 and a fatty around 1:30. Picture is from around 3:00 friday. m
Got to love a full smoker. I hope you have a crowd of people to help eat all that !! Looking good so far. I have a couple of sides of bacon curing myself that should be ready in a few days. What kind of temp.do you maintain in the smoker ?