I decided to rest today and get ready to return back to work on Monday :angry::smile2:. I fired up the smoker and put on a wild hog front shoulder and ham. I'll post some pics later today on what the finished product looked like. I put onions and red bell peppers and some other seasonings on them then added 1 beer to each. I'll smoke them at 250 degrees for a couple of hours open then close the tin foil over the top, throw in some baking poatoes then smoke for an additional 4 hours or so.heres some pics to get your mouths watering :wink:.