Morning all! Well it’s a beautiful Sunday here in the Uk, got up at 6.30 and got the fire lit, smoking a gammon for Sunday lunch, I took on everyone’s advice from before (thanks to all!), tried a few different offsetting techniques and ended up just putting a water pan directly under the meat, Im getting a steady 120c for about 3 hours now, using the minion method.
smoking with apple and hickory. We’re about half way though (35c)
Little video below. Have a great day all!
smoking with apple and hickory. We’re about half way though (35c)
Little video below. Have a great day all!
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