We sort of think alike. I like either mesquite or hickory. Apple is good,
too, if you want a lighter sweeter smoke. I smoke hams for about 45 minutes
per pound. A lot of people consider the total amount of meat you are
smoking, but you're supposed to figure it on each piece. If a piece of ham
will smoke for 45 minutes per pound, and that piece is a 5 pound ham, it
will be smoked in 225 minutes. 240, which is 4 hours, won't hurt it a bit.
If you are smoking 4 5-pound hams, it will take the same amount of time.
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message -----
From: "Walter Cone" <[email protected]>
To: <[email protected]>
Sent: Monday, April 09, 2012 9:45 AM
Subject: Re: [CnD] ham smoke
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.
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