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My neighbor gave me a couple of frozen hams from the pig he butchered this past spring. I asked him if the hams were cured already or not. He did not know. I called the butcher and asked him, but he couldn't recall. So is there any way I can tell by looking if the ham has been cured already...

I'm getting ready to start a smoker build using a 1953 GE fridge. Trying to think through everything and starting to make a materials lists. Question for today is in regards to the exhaust/vent. What is the recommendation of the group... High in the back, high on the sides, or on top? Or a...

I've started looking at PID's for my smoker build later this spring. I was wondering if any of you all use PID's with multiple probes ? Trying to figure out if that's a good option or one that wouldn't get much use. I've not had the option in the past to have the smoker adjust the heat based...

I've been lurking for a little while now, getting tips here and there. I've been using a Pitboss electric smoker for a couple years now, it's simple but that fits me well. I always have a beef, a pig, and some wild game (deer and elk) in the freezers. I built a walkin cooler a few years back...