Curing and smoking a 19lb fresh ham

[Griff]

I'd eat that sandwich.

 

[hipchef]

Thanks you all for all the help on my first smoking adventure. I will be smoking the Ham on Monday and Tuesday using the Hickory/ Apple wood and maybe a finish with Cherry wood. I learn a good lesson, the difference between Grilling and smoking is, Grilling takes about 2 beers, Smoking takes about 2 six packs, good lesson learned........

 

[Captain Morgan]

that bacon looks really good, can't wait to see the ham pics

 

[swampsauce]

Now THAT is a masterpiece!!

 

[wittdog]

Looks great. Let's hear some info on the smoker.


Sent from my intergalactic communicator using Tapatalk

 

[bigwheel]

Fart smeller?

 

[hipchef]

Hey all, I smoked the Ham on Tuesday, this is what it looked like after it was smoked. I used Hickory at the start, Apple to smoke the rest of the way.

This is my smoker set up

http://www.brinkmann.net/images/product ... 21-S-l.jpg

I use a cast iron skillet on the botton tray of the smoker to keep the direct heat away from the meat being smoked. This method gives me the freedom so I can control a low/slow smoking process.