After the brine
Drum Smoking Big Poppa Smokers
After the brine
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Thread: After the brine

  1. #11
    Thank "rwalters" for all the help. My first try was a super success. I had to make my own cold smoker container. There were none locally and too late for online. I found a 7.5" stainless strainer with handle at a local restaurant supply ... less than $7. All I had to do was to push the bottom up. It worked perfectly at about 1/4 the price of commercial types. Cold smoked for about 2.5 hours at 80* and finished with fhot smoke 2.5 hours at 225*. I glazed (brown sugar raisin honey with spices) about 4 times during the hot smoke. This was probably the best ham we have ever had. Thanks again for the help!!

    Tried to post pics, but didn't figure it out.

  2. #12
    Senior Member
    Join Date
    Dec 2015
    Roseville CA
    OH HAPPY DAY!!! Merry Christmas buddy!!
    MAK 2 Star -- 26.75" Weber kettle -- Camp Chef FTG900

    I am not a vegetarian, but I eat animals that are...


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