Hello all. Been checking out this forum for many months and have many good smokes under my belt. The info here is top notch, I've never been steered wrong! Onto my first post... My wife and I have been kicking around the idea of smoking a hog maw for a couple months now. It’s not something we eat often enough, but enjoy it thoroughly. Just a quick ‘what is hog maw?’ for those of you out there wondering. It’s a potato, sausage and onion (that’s our tradition anyway) mass stuffed into a hog stomach and cooked. Some bake, some pressure cook whereas we have adopted it to the slow cooker. It’s a simple and delicious PA dutch comfort food dish. So we finally decided to give it a shot. To the local butcher for a pig’s stomach and 2 lbs of fresh sausage. Added to that were 4 lbs of Yukon golds peeled and diced into ½” cubes after a par cooking (that’s our little secret to soft potatoes), and a whole large white onion diced. Add a little FCBP and mix. Then the mixture gets stuffed into a cleaned pig stomach and sealed shut with toothpicks. Here she is ready to go into the MBXL converted to NG. EVOO, SNP and a little slap yo daddy. 3 hours of Apple and Cherry smoke at 275, then a fairly loose foil wrap with temps kicked up to 325. Pulled it with an internal of 175. The potatoes and onions gave up a bit of their liquid which allowed the maw to pack together nicely. After slicing: The result was very good. The flavor was much like smoked sausage as expected. It worked out well. Leftovers will be gone within 24 hours, and that’s the norm for us. The only downside, for those that enjoy hog maw, was that the smoked part of the stomach wasn’t really edible. The skin was between crispy and chewy. Although the bottom of the maw was steamed nicely and very tasty. Next time around, we may make it into a fatty and use bacon instead of the stomach for the smoker. Enjoy!