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How to smoke one that is skinless. I started raising them and butcherd one and skinned it because I didn’t to go through scalding process.

smoking my first lamb breast tomorrow. Using a master built smoker. Any suggestions for seasoning and technique? Temp 190?

I am trying my luck at curing and smoking a picnic ham. I cured it and have it in masterbuilt smoker now cold-smoking for 12 hrs. It will be ready for me to hot-smoke around 12 tonight. I will up the temp but don't know how I will keep it smoking as it burns chips pretty fast and I can't stay...

I found some old curing salt. Any suggestions on what would be safest way to get rid of it? Thanks.

is there a place on site with brine recipes?

I am going to smoke a 20lb turkey breast from a double breasted bronze I raised. I put some rub on it. what temp would be best and how long? do you think I would have to finish it in oven. I have a masterbuilt 30". would appreciate any info.

I am new to forums so may not do or say things right. I just bought a smoker and trying to learn how to use it.