wildozarkwine
Well-Known Member
- Joined
- Jul 28, 2013
- Messages
- 62
- Reaction score
- 9
ot my uds in usable shape and smoked some wild boar, 2 loins, 1 cured sholder and 2 cured hams. Held 150 degrees for 3 1/2 hours if 17 degree weather before I had to take the meat out and go home. The goal was not to fully cook be to add smoke flavor. I call it a success! 
I plan on adding a door and short legs in the future.
I plan on adding a door and short legs in the future.
