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  • Picnic Ham

    Getting it ready for tomorrow's smoke. Gonna rub her down with Rich's Mad Hunky among others.

    Plan is a slow 250degree smoke shooting for an internal temp of 198 degrees

    Lump charcoal, apple wood soaking up water ( too chilly to be outside... Brrrrr cold)

    Sent from my SM-G892A using Tapatalk

    Darren

  • #2
    And I just got bitched at for having a dirty bowl in the house... Imagine that... Hahaha

    Darren

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    • #3
      Never been a fan of using soaked wood seems like it puts off a lot of bad smoke
      Masterbuilt Stainless Steel 40"
      Weber 22.5" WSM
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      Maverick ET 73 and ET 732
      6X8 A Maze N Smoker and Tube Smoker
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      • #4
        Originally posted by Doug S. View Post
        Never been a fan of using soaked wood seems like it puts off a lot of bad smoke
        What do suggest? I've been soaking up Dat wood for years

        Darren

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        • #5
          Originally posted by Spivitz View Post
          What do suggest? I've been soaking up Dat wood for years
          I know dumb question but why
          Masterbuilt Stainless Steel 40"
          Weber 22.5" WSM
          Weber Performer W/rotisserie X2
          Weber 22.5" Kettle Silver
          Weber 22.5" Kettle Gold
          Weber 1990 22.5" 3 Wheeler
          Weber 18.5" Kettle
          Weber 18.5" Bud Light Kettle
          Weber Smokey Joe
          GMG Daniel Boone
          Pit Barrel Cooker
          Maverick ET 73 and ET 732
          6X8 A Maze N Smoker and Tube Smoker
          Fastest Themapen on the market BLACK
          The Vortex

          Comment


          • #6
            Originally posted by Spivitz View Post
            What do suggest? I've been soaking up Dat wood for years
            Think about it for a minute. All your doing by soaking is adding moisture to the wood. It takes heat from your fire to drive out the moisture and that is steam not smoke.

            If you need moisture use a water pan. If you need smoke burn wood, the cleaner the burn the better. Wet wood does not promote a clean burn.
            Bored Guy Blog

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            • #7
              Originally posted by Doug S. View Post
              I know dumb question but why
              I'm an amateur smoker, recently bought the acorn which is awesome, my point is I have many years experience smoking on the brinkman, my wood chunks always caught fire if I did not soak em. I can control the heat a lot better with the acorn thus I will use dry wood from now on. Thanks guys, I appreciate the tip



              Sent from my SM-G892A using Tapatalk

              Darren

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              • #8
                Water pale dumped, [emoji41]

                I need to rake leaves.... Hahaha

                Sent from my SM-G892A using Tapatalk
                Last edited by Spivitz; 11-11-2017, 01:50 PM.

                Darren

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                • #9
                  It is amazing how many folks think that they need to soak the wood or chips. Last year I got my neighbor a pellet tube and some pellets and he did what he always did with his wood chips: he soaked them in some water. It looked like a bucket of sawdust soup after a few minutes. I was stunned.
                  MES 30"
                  A-Maze-N pellet smoker
                  Weber 22" kettle
                  E-Z-Que rotisserie
                  Weber Smokey Joe
                  Big Weber Gasser
                  Cracker Smoker
                  UDS

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                  • #10
                    Yeah, even Masterbuilt's Owner's manuals all say to soak wood & put water in the water pan.

                    2 of the dumbest things you can do with an MES unit.

                    Maybe some Smokers need water in the water pans, but an MES is certainly not one of them.

                    Bear
                    Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                    Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                    Mom & 4 Cub litter---Potter County, PA:

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                    • #11
                      Originally posted by Bearcarver View Post
                      Yeah, even Masterbuilt's Owner's manuals all say to soak wood & put water in the water pan.

                      2 of the dumbest things you can do with an MES unit.

                      Maybe some Smokers need water in the water pans, but an MES is certainly not one of them.

                      Bear

                      Yep, same thing when I bought my first ECB smoker ugh... 100 yrs. ago..
                      Ken


                      I Should Have Been Rich Instead Of Being So Good Looking

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                      • #12
                        Originally posted by Texas-Hunter View Post
                        Yep, same thing when I bought my first ECB smoker ugh... 100 yrs. ago..
                        Well... the caveman next door already had a Weber... sheesh :D
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                        • #13
                          Yeah, I never got on board with soaking my wood chunks. I always use well seasoned dry stuff for my smokes.
                          Good luck with the smoke!!


                          Drinks well with others



                          ~ P4 ~

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                          • #14
                            To me fresh picnic says it's not cured and ham says it is

                            So cooking to 198 IT...Are you planning to slice it or pull it...Either way it ought to be great...
                            Craig
                            sigpic

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                            • #15
                              Thanks Man, Mindy is rubbing the meat down. I just fired this bad boy up!

                              Sent from my SM-G892A using Tapatalk

                              Darren

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