Hi all, hope everyone is as safe and well as we can be in these times
Looking for some advice, I have a 2.5kilo/5.5lbs cured gammon joint i would like to smoke, I have only been grilling since the summer so still wet behind the ears, I have never properly done a slow smoke so any pointers would be appreciated.
I have the Master Touch Premium and would be using the smoke ring and defuser plate, what kind of temperature should I be aiming to hold the grill at? Am I right in thinking I just light a few coals at the edge and let it work it's magic?