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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-11-2009, 11:27 AM   #1
jestridge
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Join Date: 12-28-07
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Default Twice Smoke Ham

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"?
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Old 04-11-2009, 12:37 PM   #2
boatnut
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Quote:
Originally Posted by jestridge View Post
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.
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Old 04-11-2009, 12:50 PM   #3
EatonHoggBBQ
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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.
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Old 04-11-2009, 02:37 PM   #4
crabbass
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Planing to do a 12.5 # shank at 250 with apple and cherry til 140 internal, I figure 4 to 5 hrs.
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Old 04-11-2009, 09:14 PM   #5
Arlin_MacRae
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11.5 lb shank going on tomorrow. Got to make some injection and do it to it tonight!
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Old 04-11-2009, 09:17 PM   #6
Richard_
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doing one with a couple of fatties , to keep balance in the universe
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Old 04-11-2009, 09:18 PM   #7
N8man
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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!!!!
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