Howdy from Oregon!

Discussion in 'Roll Call' started by lampornis, Apr 19, 2014.

  1. Just joined today.  Been actively learning the ropes of smoking meats and various other sundry things for the past year.  Got started when a friend of mine upgraded to a Yoder smoker and donated his old Perfect Flame propane smoker to my cause.  Haven't touched my BBQ since I got it.  Having a blast!  Double smoking a ham as I type for Easter tomorrow.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Welcome aboard! There's a lot of good stuff here to explore. Don't be afraid to share your smokes!
     
  3. Good morning, and welcome keep us posted on your ham.

    Gary S
     
  4. This is the second ham I have done in the smoker and this one was far superior to the last. I am learning! Went with a spiral sliced ham this time to better integrate smoke and added flavors into the meat. Started by rubbing with yellow mustard then coating with a mix of brown sugar and a Tony Brown rub that I had in the pantry. I supplemented the rub with coriander and ground cumin. Used a mixture of hickory and apple (that's what I had laying around) and slow cooked at 225 F. After about 3 hours (internal temp 100 F) I sprayed it with orange juice and wrapped it in foil for another 1.5 hours. Actually finished it off in the oven yesterday at 325 F largely to caramelize the sugar on the outside of the ham. 

    The smoke flavor penetrated the meat really well. All in all this was a big success!!!!!

     
  5. Good job, really looks great.

    Gary S
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Welcome, see ya around the forum !
     

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