Thanks So much to learn and get right. Smoked some bacon and hams today . Not sure as to what I was doing but my plywood smoke started off at about 100 degrees and after 6 hrs was at 141. The hams about 18 " above the hotplate were cooked on the outside and not on the inside But the bacon on the 3 other layers were smoked nicely.
So why does Pops recipe call for a gallon measurement while others call for a meat weight? I did his recipe today for bacon but didn't know how much water was going to be needed. Ended up requiring 2 gallons. Want to do a batch for hams tomorrow I have about 50 lbs of ham steaks 1-2" thick to brine up. The recipe I followed last month called for 1 liter of water per lb of ham.