Alright been ages since I've been on here so what brings me back is finally retired and time to use the smoker nonstop haha..
Question. What's your method for cold smoking ham?
I've got a raw ham that I've brined and want to cold smoke it so I can put in the freezer for another day. I have...
You'll be fine. Just toss it in and go. Don't spend so much time thinking about it. You don't think about your hot spots in your oven, do you?
The smoker is the same thing. Going to have highs and lows. The meat is going to cook. Too many people stress over this high and low spot. Again YOULL...
In my experience with huge temps swings it's been the cause of two things.
1. Ambient temps being high.
2. Long cooks. 13+ hours.
With long cooks I believe that cause of the ash build up in the pot it just acts basically like a campfire.
Ambient temps. Being here in the south, it's hot. And...
Sorry for not replying back to you all. Been a busy week.
Anywho, ton of great information has been give on this thread. Just the kind I was hoping to get.
As for getting the tube started do you just toss it on the great with the meat and it'll smolder on it's own or do you prelight it and...
I really appreciate everyone's input on this. And @Wslayer, you are absolutely correct. Just good to hear what others think of it, their experience and how they use it.
It's all great info and thanks for all the links. I'll check them out tonight when I am sitting in front of the noise box and...