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For inquiring minds..... Capicola (also called Coppa, Cotto, or Gabagool) is made from the prized cut of the neck and shoulder. It is cured for ten days, after which it is then coated in black pepper, fennel seed, coriander, and anise, and slow-roasted to produce a tender shoulder ham.

I must be the only jackass here that puts smoke wood directly on the coals. If I use a chimney with very little lump in it to start a low and slow, my smoke wood is already in the smoker. I pour that small amount of lit lump in a "corner" and it'll grow to find my pieces of smoke wood. After an hour when my smoker is up to temp, usually 240, I put the meat on and forget about it. I have nice blue smoke by then. I've never had a harsh taste from doing it this way. My bride is very sensitive to it and wouldn't mind letting me know. I use locally grown hickory, cherry and oak with zero problems. If I'm doing a hot cook, like chickens, I do the same thing except I light much more lump to get the fire started and going at 375. Whatever works is good.

Your wife took that picture so she could share with her friends. She knew they wouldn't believe her.