Hi all... this is one of the most informative forums i've seen so far. My father actually purchased a GOSM smoker for me last week because I was interested in smoking beef sticks/bacon etc. I do have a question though. Is it even possible to smoke a ham, say from fresh pork when we butcher pigs later this year in this smoker? And if you could follow that up with the same question regarding bacon that would be excellent. I think i will try some ribs in the upcoming days and see how they turn out. If anyone has any good info about this smoker and proven techniques that would be great. My email is [email protected] . Thanks one again and look forward to talking to to you all in the future.
Jim Albert
Jim Albert