- Jun 10, 2015
- 6
- 10
Have a 9.5 pounder that's going to be stuffed with salami cheese onions garlic and kitchen sink
Was planning on putting it in my electric smoker after cutting it in half to make it fit. Note, I won't be smoking it just using the low and slow 225 degrees. Anyone have an idea as to how long I should go or a better method. All response will be severely appreciated. Thanks
Was planning on putting it in my electric smoker after cutting it in half to make it fit. Note, I won't be smoking it just using the low and slow 225 degrees. Anyone have an idea as to how long I should go or a better method. All response will be severely appreciated. Thanks
