Smokin some hams

[rlpsystems]

Looking forward to this weekend's event of smoking some deer ham's. After I clean the meat it will get a little soak of liquid smoke and Dales. Wrap a couple of chunks in bacon. Then smoked on a cheapo smoker using cherry wood as my fuel source. Last batch I did came out soooo good that it'll probably be the only way I do it. It's killer served on a yeast dinner roll with some horseradish mayo!!!

[Zrabfan26]

How long do those hams take on there? Is that a charcoal smoker?

[rlpsystems]

It's a Brinkman charcoal smoker. I've had it for over 11 years. The hams usually take 2 hours with the heat being around 250/280 degrees.

[Bocajnala]

How do you do this?? Can I do it with just a normal charcol grill???
-Jake

[Pro-Line]

I season mine with black pepper...heavily. Then I drape a few strips of bacon over each piece.

I smoked mine for 5 hours, and they were incredible. I just slice it thin. It's amazing.

[rlpsystems]

Sure can. Just watch the heat. I start with a little charcoal and then throw in chunks of cherry wood. The smoker I have is as cheap as they come. It has lasted many years thou. The lid has a gauge on it that says "warm- ideal- hot". I, of course keep it between the warm and ideal end. I would rather it take longer than drying out my ham. As for the seasoning, I like to use something to get the meat wet. I baste the meat a little while cooking. In my world it's the best way to cook those hams.

[Bocajnala]

I'm going to try it this way. Thanks!
-Jake

[Zrabfan26]

Do you go for a certain internal temp on these?

[Terasec]

Originally Posted by Bocajnala

How do you do this?? Can I do it with just a normal charcol grill???
-Jake

You can use most charcoal grills as a smoker,
Just need to make sure its large enough so as to keep the coals somewhat as a distance from the meat,
I haven't smoked deer like that, will try it also,
But have smoked large roast on charcoal grill,
If your grill doesn't have a thermometer, highly recomend adding 1, hard to guess temps,
Also with charcoal temps will fluctuate a lot more than with a dedicated smoker,
Trying to keep 225 or so is doable, just will see temps from 150-300, takes some monitoring, but at the end of the day well worth it,
On a charvoal grill I also use foil around the bottom of the roast to try to deflect some of that direct heat
I still get compliments from roasts I served +5 yrs ago.

[rlpsystems]

Worked out really good. Added the bacon to some pieces and tasted awesome.