So I use a big green egg and I have an old small refrigerator that I would like to turn into a smoker. Any pointers would be appreciated.
I have smoked pork butts and turkeys on the BGE. The pork is good but the Turkey is so much better than any other way. I have made billtong and jerkey. My wife eats all my billtong while I'm at work.
I would like to learn to make ham, bacon, and sausage. I'm thinking of starting with a ham for Christmas if I'm not too late to start. I'm going to order some Cure #1 on amazon and then try to find a source in Manassas for a fresh ham.