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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Ham - 1st smoke of the season
I've got the Weber Smokey Mountain bullet smoker firing up. It's 63F out and
slightly cloudy with no rain in sight. I'm going to smoke a Safeway "Ready to Cook" shank half ham. It'll go on the smoker when the temp. reads 225-250F. I'm smoking over warm water, to control the temp, but also to create a moist environment. I don't want the ham to dry out. I've got chunks of hickory imbedded in the charcoal. I'm using the Minion method to fire up the charcoal. The plan is to smoke for as long as one hour per pound, or until the internal temp. reaches 155F, as discussed in a forum on the Virtual Weber Bulletin Board. I'm suspecting it's not going to take that long. http://tvwbb.com/eve/forums Usually it's recommended that uncooked, or "ready to cook" ham be cooked at 325-350F in a dry environment as quickly as it takes to get the internal temp. to 155F. I'm going low and slow. We'll see how it goes. I've got ham stock from the last ham to make a glorious ham sauce. Kent |
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