Ham Test Day for Me...

Solidkick · 11-19-2003, 01:49 PM

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)

chad · 11-19-2003, 01:55 PM

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!

Solidkick · 11-19-2003, 02:12 PM

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!

chad · 11-19-2003, 02:19 PM

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

in2que · 11-19-2003, 02:45 PM

How lond did you smoke the thighs? Great color!

Solidkick · 11-19-2003, 06:51 PM

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.

Mike(Mi) · 11-19-2003, 06:56 PM

MMMMMM, HAMMMMM!!!

in2que · 11-20-2003, 07:04 AM

Pass me a knife and 2 pieces of bread :D

willkat98 · 11-20-2003, 07:23 AM

Hmmmm....Pork products

Mark · 11-20-2003, 08:25 AM

Looks great! The ham you bought; was it raw or already smoked?
Oh yeah, and where is MO are you?

Oldtimer · 11-20-2003, 08:56 AM

Hopefully closer to the "M" then the "O"

Mark · 11-20-2003, 09:39 AM

I meant where in Missouri are you

Solidkick · 11-20-2003, 04:32 PM

Ham was already cold smoked. And I'm in Columbia.

11-19-2003, 01:49 PM	#1
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri Downloads: 0 Uploads: 0	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)

11-19-2003, 01:55 PM	#2
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	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! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

11-19-2003, 02:19 PM	#4
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	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 __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

11-19-2003, 02:45 PM	#5
in2que On the road to being a farker Join Date: 08-11-03 Location: Carrollton,TX Downloads: 0 Uploads: 0	How lond did you smoke the thighs? Great color! __________________ Mark Original made in USA Banderamod, WSM, Patio grill, gasser, lots of cold cheap beer

11-19-2003, 06:56 PM	#7
Mike(Mi) On the road to being a farker Join Date: 09-02-03 Location: Michigan / Arkansas Downloads: 0 Uploads: 0	MMMMMM, HAMMMMM!!! __________________ It was like this when I got here. Well, ...mostly.

11-19-2003, 06:51 PM	#6
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri Downloads: 0 Uploads: 0	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.

11-20-2003, 07:04 AM	#8
in2que On the road to being a farker Join Date: 08-11-03 Location: Carrollton,TX Downloads: 0 Uploads: 0	Pass me a knife and 2 pieces of bread :D __________________ Mark Original made in USA Banderamod, WSM, Patio grill, gasser, lots of cold cheap beer

11-20-2003, 07:23 AM	#9
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	Hmmmm....Pork products __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

11-20-2003, 08:25 AM	#10
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO Downloads: 0 Uploads: 0	Looks great! The ham you bought; was it raw or already smoked? Oh yeah, and where is MO are you? __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

11-20-2003, 08:56 AM	#11
Oldtimer is one Smokin' Farker Join Date: 08-11-03 Downloads: 0 Uploads: 0	Hopefully closer to the "M" then the "O"

11-20-2003, 09:39 AM	#12
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO Downloads: 0 Uploads: 0	I meant where in Missouri are you __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

11-20-2003, 04:32 PM	#13
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri Downloads: 0 Uploads: 0	Ham was already cold smoked. And I'm in Columbia. __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

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