Post by sendin on Jan 17, 2013 20:41:59 GMT -5
Just got the Smokenator and have yet to use it.
I raised 2 Berks and 2 Tams, butchered them here and have 7 brined uncooked bone-in hams that are about 20 lbs each in the freezer. I want to do a slow low temp smoke on these and was hoping someone could reply with directions/recipe.
If I get no replies I will probably defrost them, then soak them for a day or so and then just use roughly the same approach used for a large turkey using an inserted temp probe to get the internal up to at least 160 deg for 10 minutes or so.
I imagine that will take the better part of a day. I will report back with results. Cheers - Denny from Sebastopol
I raised 2 Berks and 2 Tams, butchered them here and have 7 brined uncooked bone-in hams that are about 20 lbs each in the freezer. I want to do a slow low temp smoke on these and was hoping someone could reply with directions/recipe.
If I get no replies I will probably defrost them, then soak them for a day or so and then just use roughly the same approach used for a large turkey using an inserted temp probe to get the internal up to at least 160 deg for 10 minutes or so.
I imagine that will take the better part of a day. I will report back with results. Cheers - Denny from Sebastopol