[Stepheninky]

looking good, I wet smoke here. My smoker is cabinet shaped with four baking racks. It uses gas as I feel it gets better heat control, Hickory wood chips are soaked in water over night. The hickory sits in a pan above the gas burner. The wet smoke process is used to slow down the rate at which the wood smokes or burns, we will usually use a whole picnic shoulder or Boston butt and the smoker is turned on for a minimum of 8 hours. This slower smoking process caramelizes the outside of the meat and seals it, keeping the inside very juicy. Usually what is called the smoke ring (the pink colored portion) will penetrate the meat about 2-3 inches. This is not cured though just smoked.