New Smoker

Discussion in 'Roll Call' started by prchr bob, Dec 28, 2013.

  1. prchr bob

    prchr bob Newbie

    Howdy, I'm Prchr Bob from Denver Colorado. Originally from Hot Springs Arkansas. I've cooked BBQ and grilled most of my adult life, but I'm kinda new to smoking meat.
    My wife gave me a Master built electric smoker for Christmas and according to the instructions, I got it seasoned today. My first adventure will be a 9 lb precooked ham shank. I'm not interested in any real fancy or exotic recipes, I just want to put a good hickory flavor in this ham.
    My attack plan right now is to carve the crusty hide off of it, leaving the fat. Then diamond score it and apply some " Slap yo mamma" Cajun spice and some of my own " Fire and Brimstone" hot pepper spice.
    My dad ( who was a cook in the Navy for 26 years) suggested smoking it with hickory for 2 hours at about 215 degrees.
    This is planned for New Years day. I will post my results with photos.
  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Welcome!  Yes please post that smoke.  Also be sure to join the MES  Masterbuilt Electric Smoker group.  Lots of great information there about your new machine!

  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the group Bob!  Congrats on that new MES!  You'll find that this is a great place to share ideas on smoking, grilling, etc.  Good luck with your ham smoke, and remember, we love to see your qview (pics of your cooks, your food, your gear, etc.)

    Have fun, and happy smoking!

  5. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   




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