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jestridge
04-11-2009, 11:27 AM
I have 2 smoke ham for Easter Sun. Have anyone done one on their smoker. Is there a chance they could receive too much smoke"?

boatnut
04-11-2009, 12:37 PM
I have 2 smoke ham for Easter Sun. Have anyone done one on their smoker. Is there a chance they could receive too much smoke"?

I do smoked hams twice a year on my smoker. Normally use hickory..just a light smoke. Always turn out really good.

EatonHoggBBQ
04-11-2009, 12:50 PM
Just go light with the wood. I did one the other day with just two small chunks of hickory. You don't need a lot.

crabbass
04-11-2009, 02:37 PM
Planing to do a 12.5 # shank at 250 with apple and cherry til 140 internal, I figure 4 to 5 hrs.

Arlin_MacRae
04-11-2009, 09:14 PM
11.5 lb shank going on tomorrow. Got to make some injection and do it to it tonight!

Richard_
04-11-2009, 09:17 PM
doing one with a couple of fatties , to keep balance in the universe:biggrin:

N8man
04-11-2009, 09:18 PM
Pulled Mine Off'n The DrumPit a Couple Hours Ago....
Took 5.5 Hours @ 250* to Reach 140* Internal...
Three Fist Sized Chunks of Hickory and 5Lbs of Kingsford....
Didn't do Nothing to Prep the Ham Beforehand...
Turned Out Fantastic!!!!:biggrin: