Picnic Ham Pulled Pork on the Blue Smoke Smoker

Come along for the ride as I smoke three picnic hams to make pulled pork on the Blue Smoke Smoker!
Rodney Scott Copycat Rod Sauce Recipe (Note: I don't add the red pepper flakes and cut down on the cayenne because it's too spicy for my family).
www.allrecipes.com/recipe/841...

[@michellemcmillian6166]

Beautiful

[@toddschultz7477]

Good stuff

[@bigvisk1125]

looking good

[@DarkSkinMann]

Now THIS is early 🫡!

[@waynec3121]

Butt or shoulder is my favorite to smoke and eat

[@michellemcmillian6166]

Great Job sorry I missed it

[@SmokeMasterD]

I'm sure I'll do it again sometime 😊

[@msladebeatz]

Hey man great content!! im in the 336 as well!! Where do you source your wood from? Keep up the great work!!!!!

[@SmokeMasterD]

Thanks man. I made a video about getting cheap wood if you want to check it out. The truth is I usually just keep an eye out on Facebook. I used to have a guy but he died.
ruclips.net/video/y-JYwvDHn58/видео.html

[@msladebeatz]

@@SmokeMasterD ok. Sorry to hear that. I'll check out the video. Keep up the great work man!

[@davidpearson8043]

Love a picnic. Do you find that you need the wood splits in the cooking chamber to block the heat?

[@SmokeMasterD]

In my last cook video with the ribs, I learned that it was at least necessary right by the firebox.

[@Thomasxtr]

Maybe you can block a few of the holes in the baffle to correct it instead of using the logs. Should give you even temps across if you get it right.

[@davidpearson8043]

@@Thomasxtrthat’s a good idea. I’d try magnets.

[@Thomasxtr]

Or maybe a small piece of thin sheet metal with the same hole pattern punched out laid against the baffle. Then slide the sheet to eclipse the holes as much or little as you need to get perfect temps.