We raise all our own meat. When we get pig processed the biggest expense is the smoked bacon & ham. DH has been wanting to build a smokehouse for years and it has finally came to fruition!!! Ta Da! Now for the smoke. DH built a firebox on the back but we're wondering about using an electric 'grill' (1,100 watt) that he picked up at Goodwill today to smoke the chips .... should we go with that? If so, set it up in the firebox or inside the smokehouse? Or should we build a small fire?? We know nuttin about smoking so any and all advice about the smokehouse and smoking bacon & hams would be appreciated. I dry cured the slab bacon (about 40 lb) for 6 days then put in the freezer because the smokehouse wasn't finished. It is now thawing out and I will rinse it and let it sit in the fridge for 24 hours. Help!!! (please & thank you) I just injected the hams today. Each weigh between 3-4 pounds and are about 3" thick. How long to let the hams cure before smoking?