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what temp to take ham to
Yeah, I had just heard some about having to so super light on it. If I treated it normal, it'd be thin and blue, and probably only up to 150 or so. Thanks for your help. :) Got experience cooking tons of pork butts, but never a ham. Really looking forward to it. -
what temp to take ham to
I've never smoked ham before. Does the smoke generally take to it pretty good, or does it need a lot? -
what temp to take ham to
I just wonder how dry that open edge would be (it's a half). I'll probably just season it lightly. -
what temp to take ham to
Just got a nice ham for Easter, and going to throw it on the brand new UDS. What temp should I take it to? The thing I like about a bone in ham is how it gets nice and tender and falls apart (more like pulled pork). I've seen 140 thrown around, but I'm sure it wouldn't be fall apart tender at... -
New Kansas City Smoker
Welcome from Lenexa! There's another poster on here from KC, but I can't remember his name. Whereabouts are you at? I'm roughly College and Quivira. -
Alton Brown did a great show last night...
He does give you good info, and info on WHY you do something. I always like to know why you do something, and his show is about the only one that tells you that. Yes he is a little weird sometimes (and sometimes VERY weird), but it's better than a lot of shows out there. -
1st big smoke on the GOSM
Rub is the same on all of them. A basic one with brown sugar, salt, then spices (cayenne, paprika, cumin, thyme, etc.) As for sauces, I made up some finishing sauce to serve on the side, as well as some Arthur Bryant's (is that famous outside of Kansas?) and some Gate's (another famous KC... -
Alton Brown did a great show last night...
He's an, uh..., "acquired taste". -
1st big smoke on the GOSM
My 30th birthday is coming up on Saturday, so I'm firing up the GOSM for the first big run. Got a big pork butt, some sausage (for a fatty), two huge chunks of salmon, and a brisket. I didn't think I'd try a brisket this time around, but then I looked at the store. Instead of all the other... -
1st big smoke on the GOSM
My 30th birthday is coming up on Saturday, so I'm firing up the GOSM for the first big run. Got a big pork butt, some sausage (for a fatty), two huge chunks of salmon, and a brisket. I didn't think I'd try a brisket this time around, but then I looked at the store. Instead of all the other...- packrat
- Thread
- Replies: 2
- Forum: Propane Smokers
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smoked salmon
Do I need to brine it, or can I simply season it lightly and place it on the smoker? -
smoked salmon
So is all salmon cold smoked? I know you can bake salmon in the oven, so would it be fine to just smoke it at 225 with the rest of my meat? Adjust the cooking time up to 2 hours maybe? -
Heat questions.
Don't mean to hijack the thread, but I've also got a heat question (although it's on a GOSM). I know that putting some meat in the smoker will cause the temp to go down. My question is--if i'm wanting to cook at 225, should i get it up to that temp then put the meat in (causing it to dip for...- packrat
- Post #5
- Forum: Propane Smokers
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Another Shoulder
So why wrap? What purpose does it serve? Just to keep the butt contained while it's chillin in the fridge? Why put the rub on a day early in the first place? -
Pulled Pork
So far I've only ever cooked pulled pork in the oven. Not having a smoker reduces you to try those kinds of things, you know. Mustard, rub, 225, and I haven't had a complaint yet. Now that I got my GOSM big block, I'm VERY anxious to throw some butts on there. -
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Anybody like pecan wood?
Sound like I'll like the pecan then! Smoking for 15-20 people on next Saturday (my 30th birthday!), and will be most likely doing some ribs, pulled pork, and salmon. My uncle and aunt live in Miami, OK--only maybe 30 minutes from Baxter Springs, so I'll have to look into getting it down there...- packrat
- Post #6
- Forum: Woods for Smoking
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Anybody like pecan wood?
Was at Ace Hardware with the wife who was buying plants or something. Happened to need wood chunks and they had some on sale. Just used up the last of my apple chips, so I thought I'd try something new. Choice was either mesquite or pecan. I chose the pecan. Has anybody used it a lot? What...- packrat
- Thread
- Replies: 65
- Forum: Woods for Smoking
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How many leg quarters in GOSM?
I agree; 6-8 per rack, depending on the size. Chicken quarters are one of my very favorites. It's always what I use for jerk chicken.
