Haven't done it in awhile, any tips? I can only fit one at a time into the smoker, small vertical smoker. Gonna put it about 220 or so and take it up to 200, then wrap it. The customer wants it to have with his sourkraut. He has had some of my smoked ham before. He wanted it smoked with the bone in.
Orignally he wanted 2 picnic's, but the Thai butcher over here delivered the whole shoulder. So I gonna have to make 2 different smokes. I'll post pic's later.
Later, Charlie
Orignally he wanted 2 picnic's, but the Thai butcher over here delivered the whole shoulder. So I gonna have to make 2 different smokes. I'll post pic's later.
Later, Charlie