We often cook ham for deli sandwiches. We enjoy very thin cut meat, thin cut cheeses and thin cut pickles, a good quality potato peeler works great for the thickness on the pickles.
As for the ham.
I have had the small for a year or two and because of getting the mini I have only used the small 3 or 4 times.
I normally smoke the ham with a good amount of cherry wood on the large and get good results and the flavor usually is pretty close from one cook to the next.
This last ham cook I decided to use the small. 350° until the ham got to 145°, same as when doing it on the large.
At first the only difference I noticed as opposed to using the large was the use of less lump. This morning I cut some of the ham up to make ham, tomato and mushroom omelets.
There was very distinct difference with this last cook, the flavor wood taste and aroma was more intense, in a good way.
I am now wondering if using the smaller vessel, small egg, as opposed to the large made that flavor difference?
Looks like it's time to do some testing.