Thread: Ham in progress
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Old 03-20-2013, 12:38 PM   #26
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA

That is an absolute monster. I've done a couple of wet brined hams which were much smaller so I just hot smoked them at around 225* and they got plenty of smoke. I think the cold smoking idea is great for something of that size.
Traeger lil Tex, 2 Weber 22.5", UDS
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They call me "Dave"
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