I would like some advice re: the use of a charcoal water smoker (the cylindrical kind you can get for under $30) and a deer 'ham'. My neighbors have asked me to smoke their meat. I am a beginner with the smoker, but have had good success. My success has been with poultry, pork and beef. My neighbors' are patient and understand this is an experiment. They have one large piece with bone to try.

I am concerned at keeping the correct temp in this COLD weather for any length of time over 3-5 hours. I thought I would hickory smoke it for a period and then finish it in the oven, or vice-versa. Any comments or suggestions? Should I use a brine soak for this method?

-- Anne (HT@HM.com), November 21, 2000