Food Smokers and Smoking Tips/Tricks/Techniques

Awesome! Thank you! I will try it and report back. I'm sure it's great

Good luck on your salmon season!

 

Just one thing to watch is your smoke time. That's a thin fish so check it often on your first run because it's easy to turn it in to jerky meat!

 

I've had a 5#12oz pork belly curing since last week Monday. plan is pull and rinse tonight and smoke it tomorrow. Any thoughts on hot versus cold smoking?

 

Cold smoking is only adding the smoke flavor... it would still need to be cooked to temp. Hot smoking is cooking it to temp. Hot smoking is a one shot deal.. cold smoking can be done several times over days on the same piece to get the desired smoke

 

OK. Yeah. I was looking at cold smoking the belly and then storing it to cut and sook.

 

So you can cold smoke/cut and fry a piece to check desired smoke flavor.

 

What IT do I need to smoke a ham that is already cooked? Gonna do one tomorrow. I don’t want to over do it and dry it out.

 

I took mine to 120 last time. I just want it warm not hot.

 

Like @la0d0g said take it to like 120. It's already cooked so you're just reheating it.

 

There should be an IT on the package

 

Stuff im reading says 140° which is food safe temp.

 

Thanks for the info everyone, I’ll check the package and see if it has a recommendation too

 

If it's already cooked, you can eat it cold, just like lunch meat. It doesn't need to get back up to temp again.

 

Yup just USDA recommendation...

 

Merry Easter! Let us eat pork.

 

"Recommended temps" from thermo works chart in box on thermo pop temp prob

 

Put the ham on at 4:00, package said it’s fully cooked, could be eaten cold or heated 10 minutes per pound. It’s 9.45 lb.

 

I was going to smoke my leg of lamb but I'm not sure how well lamb smokes. Anyone have experience?

 

Double smoked easter ham with the family today.

 

‘Twas perty good!