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Unread 10-12-2013, 09:10 PM   #14
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Quote:
Originally Posted by CharredApron View Post
Alder wood and beech wood chips
From germanfoods.org

"Black Forest ham is as important to Germans as Parma ham is to Italians. And these two specialities are also equally popular out*side their native countries. Black Forest ham comes from Baden- Württemberg and owes its unmistakable smoky flavour and typical dark red appearance with the outer layer of fat to the fact that the ham is deboned before it is cured and then smoked over pine wood."

http://www.germanfoods.org/consumer/...guidetoham.cfm
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Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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