Food Smokers and Smoking Tips/Tricks/Techniques

looks interesting...maybe try this with the chopsticks. http://www.ebay.com/itm/Easy-Onion-...hash=item41a5c0b588:m:mkR3Xs83lIRzlkHYd8nfuFw
Theres some other utensils that may be able to me modded to accomplish the slicing...the slices look to be about 1/4" to 3/8ths inch.

heres a bread slicer you could mod it by making your own panels for thinner slices...

 

I like medium rare! I didn't make the meme!

 

That was towards the creator not you. Unless you came back and said you liked them ruined

 

Keep those girls under lock and key
What is a Florida room?

 

Glass windows all the way around. I didn't catch that mistake. Pretty funny.

 

Trout n steelhead

 

what's hanging from the top?

 

Cold smoking coarse sea salt, Kosher Salt, cinnamon sticks, garlic powder, Ranch Dip Mix, dehydrated onions, Italian seasoning, paprika, flour and Turbinado sugar.

 

water sometimes condenses on the inside of my exhaust vent pipes so I hung some trays to catch the nasty drip and lined them with foil. They need replaced lol

 

Found my next smoker related project:

Somehow I gotta get this chunk of hickory down off the mountain lol

 

Problem solved!

 

It's more the dragging aspect than the cutting that has me scratchin my head lol. I took the pic from a logging road that I have no intention of taking my truck up.....I may have to chunk it up and pull it down the hill in an atv dump trailer but that would be kinda sketchy cause atv brakes are sketchy. I guess a few rounds at a time lol.

I have enuff cherry in my woodpile to do like a metric ton of meat but I wanna play with hickory too!

 

Ham was on sale at the grocery for .99/lb so I grabbed one. Smoked it with some apple (smoke tube) and hickory yesterday. I'm going to vac seal into smaller portions and freeze so we can have on-demand. Smoked ham just gets better after a few days...

 

Hey Carl, what temp and time did you use for your ham? That looks amazing!

 

Thanks!

I set my pellet pooper on Smoke mode for 4 hours w/a P setting of 1. I've modded it with fire bricks (to stabilize temp swings) and RTV silicon around the door (to keep heat and smoke from escaping). With all this my temp was around 180f. After 4 hours I put it in the oven at 350f for about 2 hours.

Normally I would not use the oven and just crank the smoker up to 280F or so after a few hours on a lower setting until it got an internal temp warm enough to eat (remember the ham is pre-cooked) but I started late in the day and we were hungry!

Also, I scored it, rubbed mustard then a pork rub on it before going in the smoker. During the smoke I spritzed it with a mix of pineapple and apple juice every hour or so. 30 min before I pulled it out of the oven I mopped it with a store bought pineapple/cherry glaze. Any sooner and it will burn.

 

Looks like lava, right?! My GF LOVES this ham, and when she's happy I'm happy. It's easy to do and it really is an awesome tasting ham. I can't stress enough how much better it gets after a day or two, so if you do this for a group do it a day or so in advance, refrigerate it and reheat it in the oven later.

 

Is this a specific cut?