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I've got a country ham source that makes North Carolina salt-and-pepper hams, which are unsmoked and very old school. My normal means of cooking them is to soak for 3 days with several changes of water, then simmer for many hours, with a couple changes of water. I finish with a glaze and bake...

Okay, maybe I'm having a moment and just need to be talked down, but couldn't one use a sous vide bag on a smoker to cook vegetables without drying them out? A trick would be finding a cool spot in the smoker, yes? Or have I just gone mad? It could be called "pseus vide". How about smoked/pseus...

Anyone have experience smoking whole oxtail? I don't like getting pre-cut oxtail for any purpose because sawing ends up creating bone splinters, so I process my own from whole. Given the unique properties of smoking, would I want to skin the oxtail before smoking it or leave it on? Likewise...