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.
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Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
[B]Original Noobian Warlord
[/B]Loser of Known Space
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