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My top vent was always wide open throughout. The gammon didn't have skin on it. Perhaps I put the meat on too soon in the cook before being fully up to temperature. I was expecting my WSM to take longer to get up to temperature, when in fact it looked ready in minutes.

I have just started out smoking after purchasing a 14.5" WSM last week. After a dry run (without meat) on Saturday at roasting temperatures of 325° I tried smoking a gammon joint. Whilst the results were good, I have a few questions which I would really appreciate any help / advice with. I went...