Howdy Charles,
I use an electric smoker and use hickory chips for most pork.
You can use Mosquite but I preffer to use that with beef.
I use the chunks and some chips to really get the smoke flavor and odor
started. Good luck,
Walt
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Charles Rivard
Sent: Sunday, April 08, 2012 7:38 PM
To: COOKING IN THE DARK
Subject: [CnD] ham smoke
I might be smoking a ham or two within the next few days. Not sure yet,
though. Out of curiosity, what is your favorite wood for smoking ham? I
would like the opinions of those of you who have smoked hams and therefore
have first hand knowledge on the subject. And, do you use wood chips or
chunks in your smoker? Which do you prefer, and why? Do you soak them in
water before using them, and for how long? What kind of smoker do you use?
Mine is electric. Thanks.
---
Shepherds are the best beasts, but Labs are a close second.
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
