I got up this morning at 430am prepared a 9 lb Boston boned in port shoulder for the smoker. After 8 hrs of slow smoking (225 degrees) this bad boy is ready. (Thanks Charlie for showing me the ropes of smoking) The blues hog is about ready to drown this bad boy in a bath of flavor. I have a mac and cheese casserole in the oven southern style,and southern style coleslaw & beans. Cant catch fish so I'm spending my weekends cooking....:big_smile: And tomorrow its fried catfish,hush puppy's,and Busch beer:roll_eyes::smile2: Dang life is good!!