I appreciate your taking time to help, particularly us newbies.
I'd like to start smoking hams, but am confused as to where to start. Clearly a raw ham is more time consuming than one that is partially cooked. But are partially cooked/seasoned hams ok for the WSM?
What is your recomendation for...
I'd like to smoke a 3 pound, 2" thick swordfish steak. I was going to use the Minion and Rogers Brown Sugar Rub technique from here on the board, figuring that what's good for salmon must be good for sword.