Food Smokers and Smoking Tips/Tricks/Techniques

They seem very eager and willing to help you out with those steaks.

 

This had me laughing so hard I had tears in my eyes, thanks for that! So much truth, and I for one am guilty as charged LOL.

 

plum smoked wings

 

Look tasty!

 

I’ve never smoked ham. Can I smoke this ? Anyone got recipe ?

 

That is a hell of a good price for Hormel Cure 81! I have a small boneless Cure 81 in the fridge I will be doing soon, hopefully this weekend.

Lot of ways to do it, you are basically double smoking it. Here is what I do, copy and pasted:

A common theme is to baste with a liquid to keep them from drying out. I wanted to duplicate one of those $80 honey baked hams, with my less than $20 10 pounder. Think it actually came out better than one of those. Using pear juice in the mix seems to common although you can use apple juice instead. You find pear juice in the baby food isle it was called pear nectar here.

I modified several different recipes as usual With the brown sugar coating many have a mix of Natural Sugar in the Raw mixed with it. It helps create the crust it is much dryer than brown sugar. I put this in my google docs here are my notes:

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
Do not let internal temps go above 140. Did 130 was fine.

On bottom rack. Pretty sure Curt used this recipe too and liked it.







Made this ham sauce this morning it is perfect.
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 worchestire sauce
Bring to boil whisking and turn off heat stirring

Breakfast. Probably cost me less than $2 and tasted like a million bucks.



Have 3 gallon ziplocks full of ham. 1 with the shank bone and a lot of meat still attached that wasn't well sliced. Will cube and use for soups etc. and bone for stock. 1 bag thick cut for ham steaks. And another with thin sliced for sandwiches etc.

Ham bone soup with left over ham and bone broth

 

Thank you sir. I might just do this this Christmas. I figured for 1.49/lb, I can afford to experiment a little

what about temp? Cook to IT 145?

 

Yes 145 should be fine I shoot for 140. ~275 for 2.5-3 hours depending on the size.

Good luck I am sure you will not be disappointed, you always do well no matter what you have on

 

No, this one I haven't tried. Your recipes I have tried though are A#1.

I'm going to re-smoke the Kretchsmar Bavarian ham tomorrow. Anymore I like to keep things simple, so...
On the pooper for an hour, maybe two, at 180f. Give it a little more smoke with Lumberjack comp blend.
Bump the temp to 250f (using wifi ) and start basting with:
Brown sugar, butter, honey, pineapple juice, and juice from maraschino cherries.
Comes off when the IT hits ~140f. Or when I say it's done.
Merry Christmas everyone.

 

We doin Mexican shit out here! Boutta roast this baby goat!

 

Sorry, picking up the slack from @uhplifted

 

birria is that the correct spelling?

 

Just now fired up, well plugged in the pooper. Having a Christmas gathering tomorrow with my older brother and his wife, younger Sis and her kids, my boss and I. I was voted to burn a couple of butts instead of traditional. About to throw these smallish fresh (no packers) on here about 10:00pm local time. Hope to pull by 8:00-9:00am with a couple/few hours rest. Eating around 1:00ish. Drinking starts way before... he’s brought a keg of home brew wheat ale that’s the shit, 5.9% I think is what he claims? Anywho I’ll post follow up pics as they become relevant.

 

Looks awesome. I just did a ham. I was smoking some ribs over applewood and had a ham in the fridge and decided to throw that on too. Brushed it with a glaze that I made for the ribs. Smoked it for about an hour at about 180*. Then wrapped in foil and left it on for about another hour. Came out great. Wrapping it in foil lets it keep the juices. First time with ham on the smoker, pretty easy. Will do again.

 

Merry Christmas to you also good sir! And thank you for not using that PC happy holidays Bovine Flatulence instead.

For the smaller hams that I do normally use brown sugar, butter, honey, and apple cider. I braize them first in foil then open the foil to take on smoke.



No regrets...





Started a list for tomorrow and maraschino cherries are now first on the list.

Grew up with maraschino cherries on Christmas and Easter, mainly on hams. My father would drink the juice out of the jar, I was taught well. About 4-5 years ago had a lady friend over and had a bottle of them. Unopened so they were warm and pulled them from the pantry. I can testify that the juice will never come out of the carpet if spilled, it will be red forever where you spill it. But when I see the stain it still puts a smile on my face.

Time to change the carpet in the bedroom though. Past time actualy. They belong on the ham. But also have other uses....

 

Lowe's is offering 10% off today for credit card holders, if anyone needs more incentive to pick up the pit boss pellet pooper.

 

Costco has sacks of Traeger Cherry pellets. Never tried Traeger brand. Price didn't seem crazy.

Don't know how they compare to Cookinpellets brand black cherry.

 

A couple questions.
I've never braised a ham. Is it necessary if I smoke and then glaze?

What other uses are there for maraschino cherries? Asking for a friend.

 

I’ve heard the new Traeger pellets are better than the old ones but are still just run of the mill. I use Lumberjack pellets I like the company blend which is Maple Hickory Cherry. If you have a Rural King around you they are about $8 a bag which is an awesome deal.