It's been kinda busy here today. We sorta got a late start so nothing made it into the smoker until almost noon, but it's been full since then. We did 35-40 pounds of butts, about 13 pounds of Canadian bacon divided into 4 different cures. And then we threw in some test runs of frozen pre-cooked meatballs and salmon balls. Here are the butts, rubbed and ready to go. These were half of a case of butts we got at Sam's Club for $.90 a pound. One of them (back left) was probably less than 6 pounds, but the two in front were both 10 pounds or more. My better half whipped up a batch of the salmon balls while I was rinsing and soaking the Canadian bacon. I didn't get any pre-smoke pics of the Canadian bacon, but here are the pre-smoked appetizer balls. Here are the smoked varieties of Canadian bacon. from l to r: cowgirl's basic recipe, cowgirl's recipe with onion & garlic powder, Charcuterie's recipe, Debi's recipe The butts are all foiled and in the oven at 210Â°. I'm going to leave them overnight. If I have time, I'll get the Canadian bacon sliced tomorrow and add more pics to this thread.