I have been reading some thread on this site and starting to learn a little about smoking. The one main thing that I learned is FOOD HANDLING. Keeping every thing clean the risk of getting a bad smoke meat is a great deal lower, but still can happen. The hardest part is how to smoke meat for the first time, there are so many ways to smoke. What I like to do is make a BBB for the first time with a hot smoke until I get my feet wet. It feels like s safe area for now. I have a great deal to learn and have a few question for now and I will go from there.
1. The curing process does it protect the meat for smoking and storage?
2. When dry curing do you remove the water that comes out the meat?
3. Do you have to re coat at any time?
4. What temp. hot smoke BBB needs to be at when smoking and finishes temp.?
That is all I can think for now. There is a great to learn on smoking meats. Any help would great full.