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  1. guaves13

    Smoked ham hock for ham and bean soup

    I posted this awhile back but only got 1 reply. Any advise on smoking a ham hock? I need to know how long it should take. I have a vertical propane smoker and will use hickory, maple, or cherry wood. Any advise would be great. Thanks.
  2. guaves13

    Smoked ham hock??

    Anyone ever smoked a cured ham hock? We got a 1/2 hog from the butcher and it was in there. I didn't know if cured meat was already cooked or what. We also have a cured ham from the same pig. Any ideas would be greatly appreciated. thanks Guaves
  3. guaves13

    Smokin in the boyz room!!

    Well not in the boyz room but in the driveway. Hi...just wanted to introduce myself. You can call me guaves13 and I am a greenhorn smoker. I borrowed an electric smoker for my family's first annual rib cookoff this weekend. My sister cheated and got hers from a friend who is a restaraunt...
  4. guaves13

    Maple or Walnut?

    I'm a new smoker and I have some seasoned maple on my property. I will probably use that for some chops and ribs. What size chunks works the best? Also I have some walnut. Does that work well?
  5. guaves13

    New smoker wants to start with chops

    Hi I'm new to this board and would love some info. I have borrowed an electric smoker and want to try my hand on some chops first. I have Jeffs rub recipe and will use some on the chops. How hot should I smoke and for how long? I have heard 225-230F is good. Is there a time formula to use...
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