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It has been awhile since I have posted anything. I have not had time to try much new in awhile. A friend asked I would double smoke some store hams for him. Well he showed up with 6 fresh hams purchased from a meat wholesaler. There is no way I can cure and have them ready for him (4 days)...

Quick question for yall. Almost all of the post I see for curing whole hams include using a fresh ham. What is the downside to a frozen ham? I ask because I have limited space in my curing fridge and I need to do something with my hams. I slaughtered last week and hung untill Sunday and am...

Is the an "acceptable" temp range for meats being wet brined? My refrigerator in my prep kitchen is an old unit with the inside top box. The farther down in the box you go the warmer it gets. This thing is pre circulation fans. My top shelf will hit bellow freezing if you don't open it...

Question for the pros. My old smoker was easy to use because it was so drafty and leaked so bad you couldn't burn anything but man it used a lot of wood. All my smoking was done visually and it worked well for me but I could only smoke about 30-40 lbs at a time. With my new one I am able to...

Found your site looking for new ideas. I live in Clinton Ms. I have been smoking and or grilling for a long time and hop to learn some new things here. Current setups include a vertical direct heat I use for steaks and chicken. A converted horizontal grill with a offset firebox. Temp ranges...