by Ziggy » 27 Jan 2020, 9:19 pm
Tried all containers available for hot smoking, galvanised 44's, Stainless kegs, hand welded units, as well as electric commercial units and gas units, by far the easiest I have used are gas units, temperature control is a little fiddly until you get used to it, but after that, a breeze, I also use a meat thermometer, set for the meat temperature, they are cheap. I use apple wood chips for pork and fish, with apple juice or cider as the liquid in the moisture pan. I have done heaps of pork hams as well as venison hams, bloody beautiful. I found the internal temp for a hams is best at 68 c, not the 72c recommended, lovely and moist.
Smoked a lot of Yellow belly with apple wood as well, just the best.
Hickory is good for beef as are some oz hard woods. I bought a HARK for $200, worth it for me.