[pic guide] and no, I'm not going to make a fucking hamgur album so that I can comment on each pic. 1. The soon to be smoked 2. Always inject your big cuts boys and girls, fruit juices for pork! 3-9. Meats injected, trimmed and rubbed with yummy spices and stuffs, I was cooking pork butts, pork ribs, pork belly (15 lb piece!), chicken, beef ribs and beans. Never forget the beans. 10. Ribs getting wrapped. I use butter, honey and brown sugar as a flavor enhancer as they braise low and slow (225 F.) 11. My smoker in it's new home... he's very happy there. 12-13. Pork belly. Mmmmm. 14. Beef ribs done (midnight). 15-22. These juicy beef ribs will make your mouth water. 23-31. Juicy pulled pork. Never let your butts get over 205 F (internal temp) or else they will get mushy and un-appetizing, notice how the pork retains it's muscle structure while easily pulling apart. This is how it's done right. 32-35. Pork ribs, That smoke ring boys and girls. My smoker burns cherry wood and nothing but cherry wood. 36-37. Ribs and cubed belly. Enjoy: https://postimg.cc/gallery/1lh80ft0g/