Man, that title
is a mouthful
.
I still had a Carver ham in the fridge, and today my plan was to slice it, do a second smoke on them and vacuum seal for a breakfast or a soup. Tonight, we're making a ham and bean soup of sorts.
My set-up was a cool smoke in the Big Chief, with the lid blocked open with some 2X2s, using handfuls of apple pellets every 30-minutes, for 2-hours of smoke time.

I still had a Carver ham in the fridge, and today my plan was to slice it, do a second smoke on them and vacuum seal for a breakfast or a soup. Tonight, we're making a ham and bean soup of sorts.
My set-up was a cool smoke in the Big Chief, with the lid blocked open with some 2X2s, using handfuls of apple pellets every 30-minutes, for 2-hours of smoke time.
