Hello I just found the fourm and im building my own smoker out of a old propaine tank its around 250 gal tank. Ive been BBQ ing for quite some time so im not new to smoking meat Just new to Bacon and Ham. any help I would appreciate im planing to use propaine for my heat with a smoke box for my wood chips I have access to Oak,Pecan,Misquet,Maple wood also at the groc I can pick up apple,alder that i know of right off the top of my head. Im also interested in smoking cheese.
so I would like to ask a serise of questions.
1. what temp works the best for smoking
3 and how long
if someone could point me in the right direction I would appeciate it for the three things that ive listed