Today begins intense prep week for camp here on the farm! Team begins arriving today–mucho work to be done, whew.
I’m taking the whole team to see AKUS Wednesday night in Shreveport…stoked for that!
I’ll be away from the forum for the most part this week, just a heads up. Thank y’all for welcoming new posters and being helpful/kind to your neighbor.
That is excellent. I grew up in a town where we had a country ham shop. That’s all they did… country hams. As a result, I am quite fond of country ham. I had no idea until I moved that most towns don’t have a country ham shop. Don’t be surprised if I show up with a moldy, salt cured chunk of meat and ask when you are gonna fire up the smoke house.
Did you say that for the halibut?
How hot do you keep the temp while you are smoking. How do you keep the temp consistant? How much to just come for dinner? Is that mohogany or rosewood?
