Recent content by jetbird
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Help smoking hams and bacon
Well, I got the hams and bacon smoked. Used mostly apple wood and a little hickory. Smoked cold for a little over one day. Fire was in a little kettle grill attached to my smoker with 4 inch dryer vent pipe. My buddy built a smudge fire with big chunks on it. Lots of thick white smoke... -
Help smoking hams and bacon
Hi, I have 4 hams, each are 25 pounds. I also have bacon, don't know how big the pieces are but they are the bellies from the same 2 pigs that the hams came from. How long should they smoke and how low should I keep my temps? I already have the kettle grill set up and hooked to the cabinet... -
Help smoking hams and bacon
Hi, I am new to this forum and located in Massachusetts. I hope you can be patient with me. I have not extensively searched this forum or taken the 5 day course yet, but I will. My immediate concern is that I have some hams and bacon that have cured in brine and I plan to cold smoke them. I... -
New to the forum
Hi, I'm located in Massachusetts. I live in a small rural setting on 8 acres. My buddy raised 2 pigs and we have had the hams and bacon wet curing and are wanting to cold smoke them. I am working on building the smoker but need details and answers to questions regarding my build and how to...
