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I am wondering if anyone has a recipe for making chopped ham. I have leftover ham that is in larger chunks. Unfortunately the pieces are too small to slice for sandwiches. Does anyone have a recipe for making chopped/pressed ham using an already cured and smoked ham?

Still looking for advice.

She’s very good like that. Looks out for me. Beer, bar b que related, beer and general man stuff. I’m not good at reciprocating at times, but will plant flowers and the like when asked.

The wife asks me, “ do I still need to be on the lookout for smokers etc?” How does one answer that?

Nice.

Makes sense. Thanks for the info.

Not sure how to bump?

Thanks for the pointers fivetricks. Definitely glad to have someone else’s perspective. My thoughts are to separate the bottom section for the fb as you suggest and make sure it is well built and reinforced. I was thinking of fabricating a smaller chamber for the fb, because that is a very large...

Thank you gmc.

Thanks for the welcome. I've mixed pecan and oak, but not often. Usually happens when I don't keep my wood separated and its in the dark of night and I've consumed a few...

I figured i would throw my hat in the ring, fairly new to SMF, but certainly not new to smoking meat. I figure Houston is close enough for you. My old stomping grounds are the Odessa/Midland area. Good evening one and all.

Newbie commenting. Mesquite works fine, but it cannot be your primary smoke producer, it will certainly overpower if you're not careful. I grew up out in west Texas and mesquite is what we always used and it does take time to learn it. But a well smoked brisket using mesquite is dang good...

Thanks to all for the hearty welcome. I've read posts and advice from both indaswamp and Hawging, and appreciate the welcome from both of you, kruizer, thanks for the welcome also. I do like Minnesota and had the pleasure of spending some very bone chilling cold days a few years back, sampling...

I have been a member of this forum for a few months now and just now thought it would be a good idea to make my presence known. I have been putting smoke and fire to meat since I was a teenager and always eat my mistakes. I am an Oil & Gas grunt (14 on/14 off) and spend my off days consuming...

Thanks for the tip. I was just reading some of his insights given to others.

Seriously, no feedback whatsoever? Plenty of views, but not a single sentence. Perhaps I have posted in the wrong category or ????? Anyone?

Avoiding work.

I acquired an industrial 2 door storage cabinet, with interior dimensions of 30" D x 60" W x 72" T, I plan on turning it into a dual use smoker for hot/cold smoking. I live in Houston and its basically always hot, but I feel confident I can use it as a cold smoker also. I have several questions...