Smokin some hams
#1
Smokin some hams
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!!!
#6
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.
Last edited by rlpsystems; 01-11-2011 at 02:20 PM. Reason: left out the "y"
#9
Typical Buck
Join Date: Feb 2003
Location: NY: NYC to Watertown
Posts: 897
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.