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I was given a ham labeled "fully cooked, hickory smoked, semi-boneless ham". Would I be able to use this for pulled pork if I put it in the smoker and bring it up to 195-205 internal temp smoking like I would a butt? I'm wondering if it would be better to just heat, slice and make a ham...
Good evening. I'm David from the Mountains of East Tennessee. My old Char-Griller is shot and I will be moving up to a ceramic or Steel Keg if I can decide which. This is a cool forum and I have found a wealth of information here.
I have been priced a Komado Joe at $805 or a Broil King Keg 4000 for the same price. I have also looked at a Vision Komado Pro at Home Depot for $699. Would you save the $106 and go with the Vision or are the other two worth the extra? If it is worth going the extra then which one of the two...