What's on the smoker today?

Pork loin stuffed with pepper jack cheese and candied jalapenos wrapped with proscuitto. soaked pecan chips will soon be making magic. Going on the smoke now for a few hours. Will share how it turns out.
Came off the smoker at 140 degrees and rested about 20 mins. Juicy and tender.
 

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Smoked a venison leg roast and sliced it thick for breakfast sandwiches. Was too excited to eat it that I forgot to take a picture. The 1.5 year old like it so I’d say it was successful.
 
5 rolls of venison salami going for over 3 hours so far. Internal temp currently 102.
 
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