In this episode of The Smoker’s Lounge, Tim and Matt talk through two more options when it comes to smoking pork as well as a tip to add some flavor to your smoked meat:

• Pre-cooked Ham (note: try not to get the pre-sliced, as it tends to dry out)

• Pork Loin

• Letting meat rest after the smoke is finished

For more information about the basics of meat smoking, visit www.fattybombatty.com