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Bigdog · 05-06-2004, 09:06 PM

Just thought that I would update you on my ham smoking project. Everything came out great. I used hickory and pecan so the smoke flavor would not be overpowering; it wasn't, it was perfect.

I smoked 40 lbs. and we used almost 30 to feed about 50 people. Not much food went into the trash. Got a lot of compliments and a few requests to smoke one for them.

I smoked them for about 3 hours and to a temp of 120. I usually go to 140, but the wife wanted to finish them off 3 days later in the school ovens with a brown sugar and pinaple glaze. This way they came out juicy and very flavorable. My son said it was the best yet, and he is a very fussy eater.

05-06-2004, 09:06 PM	#27
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	Just thought that I would update you on my ham smoking project. Everything came out great. I used hickory and pecan so the smoke flavor would not be overpowering; it wasn't, it was perfect. I smoked 40 lbs. and we used almost 30 to feed about 50 people. Not much food went into the trash. Got a lot of compliments and a few requests to smoke one for them. I smoked them for about 3 hours and to a temp of 120. I usually go to 140, but the wife wanted to finish them off 3 days later in the school ovens with a brown sugar and pinaple glaze. This way they came out juicy and very flavorable. My son said it was the best yet, and he is a very fussy eater. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.