Hi everyone, Kevin here. My brother gave me his side fire box horizontal smoker about a month ago. (He went propane smoker) I have already done the ham for Easter and ribs. Tomorow will do a whole chicken and my first fattie (Philly Cheesesteak style) All of our pork is from the hogs we butcher during the winter. The hams were locally cured and the sausage I'll be using is our own make. I will be using a country sweet sasuage. So far all of my wood has been local mixed fruit wood that I get from an orchard down the road from my house. Will follow up with pics tomorrow.