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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-19-2003, 01:49 PM   #1
Solidkick
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Default Ham Test Day for Me...

Because I'm doing the turkey test on Saturday. Ham has been in since 9 am. Cooked for 3 hours and have wrapped in foil and still a cookin'. Temp is now at 132 with a target of 160. I threw in some thighs with the ham for something to nibble on. Here's a pic of them. No sauce as the oldest boy don't like it, so sauce on the side tonight. I'm gonna be awhile with the ham, so I may throw some wings in just for fun. I'll let you know how the ham comes out.

( It WAS an 8 pack of thighs, yes they are gooood! LOL)
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Unread 11-19-2003, 01:55 PM   #2
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I'm guessing that was a fully cooked ham since you're only going to 160?? The chicken will be excellent and who needs sauce other than on the side???

Looking good amigo!
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Unread 11-19-2003, 02:12 PM   #3
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Quote:
Originally Posted by DFLittle
I'm guessing that was a fully cooked ham since you're only going to 160?? The chicken will be excellent and who needs sauce other than on the side???

Looking good amigo!
Yes, it's fully cooked. I normally do a ham in the oven in a turkey bag and just pour a can of Coke a Cola. Today I was trying apple juice and water mixture in the water pan. Wonder if I'd get good results with putting Coke a Cola in the water pan? May have to try it!
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Unread 11-19-2003, 02:19 PM   #4
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Unfortunately the Coca Cola in the water pan won't do much except possibly make a really sticky mess in water pan. Flavorings in the pan do very little to the meat -- especially in the case of a cold smoked ham. However, adding onions, garlic, other herbs, etc. to the water pan do make the area around the smoker smell great. :D
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Unread 11-19-2003, 02:45 PM   #5
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How lond did you smoke the thighs? Great color!
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Unread 11-19-2003, 06:51 PM   #6
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Thighs were in about 3 hours just above the water pan. Rub was nothing special, Durkee's Grill Creations chicken and rib rub, Willinghams Wham rub, and a little Blues Hog rub all mixed together. I sprayed with apple juice twice through the cook.

Ham turned out really well. Total cook time was 7 hours with an internal temp of 165. Here's a pic of the ham.
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Unread 11-19-2003, 06:56 PM   #7
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MMMMMM, HAMMMMM!!!
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Unread 11-20-2003, 07:04 AM   #8
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Pass me a knife and 2 pieces of bread :D
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Unread 11-20-2003, 07:23 AM   #9
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Hmmmm....Pork products
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Unread 11-20-2003, 08:25 AM   #10
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Looks great! The ham you bought; was it raw or already smoked?
Oh yeah, and where is MO are you?
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Unread 11-20-2003, 08:56 AM   #11
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Hopefully closer to the "M" then the "O"
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Unread 11-20-2003, 09:39 AM   #12
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I meant where in Missouri are you
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Unread 11-20-2003, 04:32 PM   #13
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Ham was already cold smoked. And I'm in Columbia.
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