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No butchering means you have to set your drink down to pull 'em apart to eat. I normally cut before cooking. Either way is fine...Temp and time sound reasonable, just keep an eye on 'em!
We used to get a "green ham" every holiday season, sometimes for Thanksgiving and sometimes for Christmas. The butcher will get you one and they used to be easier for our butcher to get around the holidays. I have not bought one in 15 plus years but I would bet they are easier to come-by these...
I've got a yellow thai chile planted. Will send pics when it starts producing. It's about 16" tall. The ones I planted a couple of years ago were late producers but did they ever produce gobs of peppers. Also have several other types planted. Will post pics soon.
Thanks for your response! Mainly cold smoking when im not actually burning a fire in it. The cooker is being made and I'll post some pics soon. I wont be using the dust smoker in conjunction with charcoal or a wood fire while doing regular cooking.
I want to purchase one of these but do not know which route to take. I will be using it in a heavy steel charcoal grill with a vertical smoking chamber.
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