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post #1 of 2
Thread Starter 
Hi, my name is Darren. I live in Adelaide, Australia. I recently received a Hark 2 door gas smoker for fathers day. Being a butcher by trade,I love anything meat. I want to try making a ham soon and have just finished my first piece of bacon,which turned out good,if anything,some said a tad salty. Could anyone help me with information on smoking rabbit? What sort of temperature to run my smoker at,what sort of internal temperature for the finished product,even what sort of woodchips to use. Any information would be appreciated. Thanks. Darren
post #2 of 2

Hi Darren!


Welcome to the forum!


Glad to have you with us!



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