Food Smokers and Smoking Tips/Tricks/Techniques

Pulled pork and baked beans came out good. Not a lot left over but I’ll try to snap a few pics of leftovers tomorrow. Too many hungry people around when I pulled it to shred after the rest for me to take pics.

 

I have a 10" Chicago Cutlery slicer, probably 40 years old. I can't slice any thing even, not even my fingers.

 

@Cold Iron my first time lol
Also got a prime brisket for $3.99 a pound
Sister in law got a $200 box of king crab legs and a bunch of other seafood.
It’s a good thing for my checking account Costco is like 2 hrs away lol

 

I was going to get those instead of the rib roast, but they didn’t have any.

They are sooo good.

 

Right on
While I have your attention I was wondering about your technique for the smoked hams u post every now and then
I got one for Sunday eve lol

 

The first of many I am sure! 5?! Most I have seen in a package here is 3 I like your Costco better already Wrap in bacon...

Yeah capsteak, prime grade rib roasts, prime brisket, king crab, scallops, shrimp, and lots more. I take a deep breath before I walk in but wallet still takes a beating every time LOL. But I'd still drive 2 hours each way to get to one, I'd just have to add another cooler to the back of the truck.

 

Thaw, diamond cut about every inch, inch and a half, if it’s not spiral cut, rub it down (I use PF and a little added brown sugar), smoke at 225-250 with hickory and apple, cherry, or whatever wood you like. The last one I did, I covered when it hit 140 with apple juice in the pan, and took it to 170-175, pulled and rested for a bit.

I will probably do it the same way on Tuesday. That’s just what I like. Essentially, you are just using your smoker to heat it up, feel free to deviate with what you like!! If you want a crisp bark, skip the wrap.

Ok, maybe more than a little brown sugar!!

 

Right on
I’ve got a pineapple I might try to work into it too

 

Let me know how it turns out.

 

I did a ham last night with crushed pineapple, but it was in the instant pot instead of smoked I always make a pineapple sauce for my hams when I do smoke them though.

20 oz. can crushed pineapple and juice
1 cup brown sugar, packed
1 tablespoon cornstarch
1⁄4 teaspoon salt
2 tablespoons lemon juice
1⁄2-1 tablespoon honey mustard
1 tablespoon of Worcestershire sauce
Bring to boil whisking and turn off heat stirring



Using the IP I did much like Carey, except I cut the ham into slices 2/3 way though first and worked pineapple into the slices before coating with PF rub.



Then top coated with heavy layer of brown sugar, honey and poured some pineapple juice over everything.



Then made my sauce with the juices in the IP. Added some lemon juice, Worcester sauce, and thickened with some cornstarch paste. I found that the IP removed most of the smoke flavor and put it in the sauce. And the pineapple absorbed much of the "kick" of the PF rub. Pineapple does seem to have that effect. I like to cut it into spears coat with brown sugar and grill them, and top with ice cream. Pineapple really absorbs flavors for some reason. And is awesome smoked, grilled or with ham



When I smoke my hams I do a baste during the smoke. And used to use a complex rub of sugars and spices.



Recipe for the Honey Glaze: do 1st
1 cup Orange Juice
1 cup Pear juice (babyfood isle), Apple Juice if can't get pear
1/2 cup Brown Sugar
1/2 cup Honey
Bring to boil whisking and turn off heat stirring constantly.
Baste ham leaving some for smoking. When it starts to dry out when smoking baste again. Basted 3X when smoking 3.5 hours at 260* 10 pound ham.

Top coat with Sugar Blend. Pack it on the surface after coating well with honey glaze
½ cup Brown Sugar
½ cup Natural Sugar in the Raw (Turbinado Sugar)
½ tea Ground Ginger
½ tea Cinnamon
½ tea Fresh Ground Nutmeg
½ tea smoked Paprika
Put on smoker at ~275 for 2.5-3 hours. 4 chunks applewood could have used 3 instead.
Easy on the smoke it has already been smoked

Tenting like Carey said would help prevent the need for basting. And also doing it in a roasting pan. I am starting to like the simpler methods more as it gets colder and think his method is spot on. I would add honey though, but I have a sweet tooth from hell LOL.

 

Definitely. The blade is fairly thin and it is long, so you can get through a slice with one push-pull-push of the blade instead of sawing at it.

 

Holy cow that looks amazing
Thanks for taking the time to put that post together....looks like I’m headed back to market, I mean holiday crazed Walmart, for some ingredients I missed lol

 

@Cold Iron

Look what the wife got me for Christmas!

 

the dog looks interested also...

 

@bvbull200 @Kanyon71 @Misplaced Nebraskan
First fire in this pit. So far she is doing good. Going to feed it pecan for a few days learning it. Got a small brisket and some jalapeño / cheese deer sausage I’m going to hang in the warming box and let it smoke.

 

Need a good ham glaze recipe. Making a smoked ham appetizer for a holiday party today.

Sourdough bread soft crouton, extra sharp cheddar, chunk of glazed smoked ham

 

Man that setup is bad ass. Just need to add a fridge and kegerator to it and it would be the ultimate party station.

Got to let us know how it does with temps and keeping her dialed in.

 

Cause he knows he’s going to get some good scraps

 

So far she is acting great. Can really control temp great by how much you send to the warmer.

 

Yeah, he is interested in everything!