|
|
Post by phb2234 on Nov 20, 2009 13:42:47 GMT -5
Has anyone used their smokenator to do a ham? We drew the assignment to bring ham to Thanksgiving dinner, and I'd like to do a smoked ham on my smokenator. I'd appreciate recipe suggestions, tips and techniques, including length of time to smoke, etc. as well as what type of wood to use. Have cherry and mesquite chunks on hand now, could get other kinds easily.
|
|
|
|
Post by piggedy81 on Apr 3, 2011 11:15:54 GMT -5
How did it turn out? I'm thinking of smoking a ham and could use some advice on temps and time it took. Also how much and what kind of wood used to smoke it. Thanks
|
|
|
|
Post by campovencookqld on Sept 26, 2011 18:29:36 GMT -5
I suggest using Pickled Pork and it will turn out the best Ham you ever tasted. Not tried it with the Smokenator, but using another method it took five hours with lump charcoal and Hickory chunks.
|
|
|
|
Post by chuck1221 on Jan 18, 2012 20:41:48 GMT -5
I did a ham on the smokenator not too long ago that turned out great. It was a precooked, not sliced half ham. I smoked it at 225 for about 4 hours then threw it in the oven to finish with a brown sugar glaze. A sweet tasting glaze with a great smokey inside. I was very happy with the outcome.
Just thought i'd share as I don't get on here all that much
Chuck
|
|
