Puff1
Chef Extraordinaire
I was thinkin' about smokin' a spiral sliced. Anybody done it before?
Pigs On The Wing BBQ said:Is that a fact? Or are you just guessing? 8-[
Woodman said:DO NOT do a spiral sliced. Get a good quality bone in from a butcher that doesn't have a bunch of water added! Here are some photos of mine:
http://www.kodakgallery.com/Slideshow.j ... my07a&Ux=0
Puff said:Didn't do the ham. It seemed like a 50/50% reply. Iwas worried about it being dry too. Cooked the ham in the oven. Smoked some other tasty stuff. I'll send some pics, if I can figure out how to do it! Thanks for the info
The ham went in the oven. :-( This is what I smoked. I already had smokin' on my mind, I had to do somthin'! I was worried about the ham being to dry. It was a dry piece of crap anyways, I got it for my x-mas bonus from work.Finney said:Great picture! =D>
But what's it got to do with 'smoked' ham?
It's not wood :!: It's called a fatty. I learned it from another site. It's a roll sausage, rubbed, and smoked! I'll tell ya' what, they are awesome! :grin: I used a regular, & a maple flavor (bob evans) :grin: :grin:Woodman said:What the hell are those two black logs on the right side of the plate? :ack: :ack: :ack: You know, you're not supposed to serve the wood don't you?