caseydog and CraigC and anyone else with a smoker. George has a large Masterbuilt electric smoker. He tried making Tasso and ended up cooking it instead of smoking. How thick do you cut your pork? Do you just season or marinade? How long and at what temperature do you smoke the meat? I have several bone in pork shoulder roast in the freezer. I like having Tasso on hand to use in gumbo, stews, beans and meat casseroles. Your help would be appreciated.