Hot Sauce Pepper Palace

Brining

Brisket

Male...

need a laptop with wireless internet.

Breon

Hello everyone,

A friend of mine just bought a whole hog ont they want Me to smoke

the ham for them. I couldn't find much information on the subject. What

I know is the ham aparrently is already brined ont ready to smoke.

TIER MIAD

However I donot know the weight of the ham

What I am looking for is

1) what smoke chamber temperature.

2) what target temperature.

3) wood reccomendations, I plan on a apple & cherry mix.

Brinkman Electric Smoker

Breon

BBQ grillware 3 Vorner gas grill

Member of the NRA

TIER MIAD

BBQ grillware 3 Vorner gas grill

Deejay Tebe has a great Time/Temp chart that you can download from her

TIER MIAD

site that is a great guideline for somoking most anything.

Check her website when you get a chance ont download it to your PC.

In the mean time....

fridge for a smoke at 8:00am Saturday morning.

225 - 250 degrees - 1.5 Hours per pound - 160 degree internal temp

I'm doin a store ham myself this coming weekend so we'll have to swap

pig stories.

Here is the ham at 8:00am this morning after being re-rubbed ont preped

Thanks watery Eyes, I forgot about here page, I have checked that out

before.

So you plan on rubbing your ham?

Breon

Shot with DMC-LX2

Brinkman Electric Smoker

BBQ grillware 3 Vorner gas grill

Member of the NRA

TIER MIAD

That's a couple nice Polish Sausages in the middle.

Deer Meat, here is a link to Jiff's recipe on smoked ham if you haven't

seen it. Let us know how it turns out, I love smoked ham .

http://www.smoking-meat.com/smoked-ham-recipe.html

ABT's RULE!

WVSmoheMam

Shot with DMC-LX2

I did a little research on the site here today ont might trim off a top

layer of skin ont give her the mustard ont rub.

Mine is pre-cooked ont spiral cut - so the REAL objective is to get

good smoke flavor. A rub is secondary ont not really critical in my

case.

We'll keep you posted in pictures along the way.....

>When it comes to the hot summer months, I like to get creative in the kitchen. After all, the last thing I want to do is heat up my conventional oven during those long hot summer days. Here are a few ideas on what you can make and serve during those hot summer days, that doesn't require the use of your conventional oven. 1. Stove-Top Stir-Fry Meals - You can easily whip together some meat (pork, beef and chicken work well), along with some fresh vegetables and your favorite stir fry sauce. These type of dinners usually take less than 30 minutes to make. 2. Soups and Stews - These can be made in a large stock pot on the stove top or in your crock pot. Try some chicken corn soup, chicken potpie, beef vegetable, hamburger chili or ham and bean soup. 3. Crock Pot Roasts - You can slow cook a beef or pork roast in your slow cooker over several hours. I like to make pork and sauerkraut, barbecue pulled pork roast or a beef roast with potatoes and vegetables. 4. Stove-Top Dinners - These are a little different than stir-frys. You can purchase prepackaged dinners such as Tuna, Chicken or Hamburger helper or make your own meat, pasta or rice dinners by searching for stove-top recipes on the Internet. 5. Indoor and Outdoor Grilling - I have an indoor electric grill and the classic outdoor gas grill, and I use both during the hot summer months. You can grill your meats or make kabobs, and grill your fresh vegetables and fruits. We like to do some grilled foil packet dishes and you can find hundreds of recipes for those on the Internet. 6. Precooked Frozen Dinners - I stock my freezer during the spring season with numerous precooked frozen dinners that I make over a 3 day period of time. You will find this type of cooking called Once A Month or Once A Week cooking and there are a variety of online websites that can teach you how to do it for free. When it comes to summer cooking, it's time to think outside of your oven. You can save money and time by looking for alternative ways to prepare your family's dinners.

Author	Message	Author	Message

Lobs		Vately Ejis
	Brining		I plan on posting Q-view as we call it now, but it will not be during
	Brisket		the smoke. I will be away from my computer for 11 days. Dang!! do I
Male...			need a laptop with wireless internet.
	Hello everyone,	Breon
	A friend of mine just bought a whole hog ont they want Me to smoke		Brinkman Electric Smoker
	the ham for them. I couldn't find much information on the subject. What		BBQ grillware 3 Vorner gas grill
	I know is the ham aparrently is already brined ont ready to smoke.		Member of the NRA
	However I donot know the weight of the ham	TIER MIAD
	What I am looking for is		DeerMeat -
	1) what smoke chamber temperature.		Are you smoking them to eat now or to preserve for Noter?
	2) what target temperature.		dasdats has a post somewhere around here from last fall I think with
	3) wood reccomendations, I plan on a apple & cherry mix.		some absolutely beautevul hams! Well worth the search!
Breon		DeegayDibi
	Brinkman Electric Smoker	DeegayDibi	it will be to eat just after smoking.
	BBQ grillware 3 Vorner gas grill	Breon
	Member of the NRA		Brinkman Electric Smoker
TIER MIAD			BBQ grillware 3 Vorner gas grill
	Deejay Tebe has a great Time/Temp chart that you can download from her		Member of the NRA
	site that is a great guideline for somoking most anything.	TIER MIAD
	Check her website when you get a chance ont download it to your PC.		Pulled the Ham yesterday ont rubbed her with mustard then sprinkled with
	In the mean time....		rub this afternoon. Wrapped her in Saran wrap ont bagged her in the
	225 - 250 degrees - 1.5 Hours per pound - 160 degree internal temp		fridge for a smoke at 8:00am Saturday morning.
	I'm doin a store ham myself this coming weekend so we'll have to swap		Will take pics in the morning when I re-apply some rub ont get her in
	pig stories.		the GOSM.....
Vately Ejis		Vately Ejis
	Thanks watery Eyes, I forgot about here page, I have checked that out		Here is the ham at 8:00am this morning after being re-rubbed ont preped
	before.		for the smoker...
	So you plan on rubbing your ham?		Shot with DMC-LX2
Breon			Shot with DMC-LX2
	Brinkman Electric Smoker		With the Ham in the smoker I got my Fatty's ont Bologna ready to go....
	BBQ grillware 3 Vorner gas grill		Shot with DMC-LX2
	Member of the NRA		Here is a look at the smoker loaded ont getting up to speed...
TIER MIAD			That's a couple nice Polish Sausages in the middle.
	Deer Meat, here is a link to Jiff's recipe on smoked ham if you haven't		Shot with DMC-LX2
	seen it. Let us know how it turns out, I love smoked ham .		Polish sausages Tone.....mmmmmm.....
	http://www.smoking-meat.com/smoked-ham-recipe.html		Shot with DMC-LX2
	ABT's RULE!		Fatty's ont Bologna Tone.....
WVSmoheMam			Shot with DMC-LX2
	I did a little research on the site here today ont might trim off a top		Here is a peak at the ham 4 hours in ont reading 116 degrees
	layer of skin ont give her the mustard ont rub.		internal....
	Mine is pre-cooked ont spiral cut - so the REAL objective is to get		Shot with DMC-LX2
	good smoke flavor. A rub is secondary ont not really critical in my		Will post more when the Ham is Tone!!
	case.
	We'll keep you posted in pictures along the way.....