Food Smokers and Smoking Tips/Tricks/Techniques

As far as smoking on a windy day...I'll wrap mine in a cheap Harbor Freight welding blanket, paying attention to the vents. Helps a lot.

 

windy day skrimpage.....protected by cock-bird...

 

Cherry bourbon ham in the Kamado Joe. I think I’ll make this again for Christmas

 

Not sure what is going on here but I want a couple slices on sourdough

 

got the recipe from ChatGPT:

Here’s a flavorful Cherry Bourbon Glaze recipe that’ll pair beautifully with ham and stand up well to the smoke and heat of your Kamado Joe:


Cherry Bourbon Glaze for Ham


Ingredients:

•1 cup frozen or fresh cherries (pitted)

•1/2 cup bourbon (choose one with a good vanilla/caramel note)

•1/2 cup brown sugar (light or dark, depending on preference)

•1/4 cup cherry preserves or cherry jam

•2 tbsp Dijon mustard

•2 tbsp apple cider vinegar

•1 tbsp balsamic vinegar (optional – adds depth)

•1/2 tsp ground cinnamon

•1/4 tsp ground cloves (optional but traditional with ham)

•Pinch of salt

•Pinch of black pepper


Instructions:

1.Simmer the Base:

In a medium saucepan over medium heat, combine the cherries, bourbon, brown sugar, cherry preserves, Dijon mustard, and both vinegars.

2.Add Spices:

Stir in cinnamon, cloves (if using), salt, and pepper. Bring to a simmer.

3.Reduce:

Let the glaze simmer gently for 15–20 minutes, stirring occasionally. The cherries should soften and the liquid should reduce to a syrupy consistency.

4.Blend (Optional):

If you prefer a smoother glaze, use an immersion blender or transfer to a blender and blend until smooth. Otherwise, leave it chunky for some texture.

5.Cool Slightly:

Let it sit for 5–10 minutes. It will thicken a bit more as it cools.


Using It on Ham in the Kamado Joe:

•Score the ham in a crosshatch pattern (if not spiral-sliced).

•Smoke the ham at 250–275°F over indirect heat with a bit of cherry or apple wood.

•Begin glazing after the first hour, brushing every 20–30 minutes.

•For the last 20–30 minutes, increase heat slightly or remove the deflector plate to caramelize the glaze.

 

Steve gorgeous ham.....

 

Tritip is my favorite by far. Here’s a smoke from my dynaglo offset

 

What meats are everyone planning to smoke for Easter Sunday? I’m toying with idea of a ham on the Joetisserie.

 

Will turn some fresh kielbasa into smoked kielbasa.
My Babcia would be so proud.

 

Im proud of you as well, but don't fergit.....

 

Last Easter

 

Last Easter ????



we need something a little more current.........

 

last Easter? that aint olt, herez a pic of me on the grilt 44 years ago.....

 

The coals are set, the fire awaits,

As Easter knocks on springtime’s gates.

But what to grill? I pace and sigh,

Beneath the blue and warming sky.


Should lamb take lead, so rich and bold,

With herbs and smoke and stories told?

Or maybe ribs, all glazed and sweet,

With sticky hands and charred-up heat?


A ham, perhaps? Tradition calls—

But burgers sing when sunshine falls.

Some say to try a cedar plank,

With salmon grilled near garden’s bank.


The choice is hard, the grill is near,

Yet joy will come with friends and cheer.

For Easter’s not just what’s on flame,

But love and laughter all the same.

 

44 years?
I think it's time to take those burgers off

 

A pristine cut of beef.

The burgers were high quality, too.

 

last of the Mahi last nite...