I smoke hams also but i use whole bone hams, they usually weigh anywhere from 17 to 27lbs and are not precooked. Using mustard is great way to keep your rub sticking to the meat but as ive learned in competition smoking alot people dont like the mustard taste on their meat. Its a very overwhelming flavor that is hard to hide. Believe it or not i dont use a rub on a ham because it goes through a long process to just become a ham.natural ham flavor heavily smoked makes it so much better.
he is like the god of the universe and he express his power by cooking ham , turkey, duck, and a variety of good stuff, and in other news..........>.>
I noticed you had no mods on that smoker. I have the same thing. But with some mods.. I extended the smokestack down to grate level, sealed up the leaky lid a little bit, and sometimes just use foil as a damper between the firebox and smoker as nivej777 said.
You are correct.. I have done no mods to that particular smoker. The mods that you mentioned are a must-have for this smoker if it's going to be used long term.
I used oak for this smoke session and I have to say that the ham was beyond delicious;-)
The ham could have been a little closer to the screen and we would have taken a bite. Very god and sounds good. We have a smoker like that but the firebox is a little higher and the main part is a hair shorter. Same brand.
Thanks for the video! ALTHOUGH.................I want to see what it looked like cut! I'm gonna try this next weekend, my family is getting sick of butts and shoulders. so about 2 1/2 hours huh? Thats good timing.
Awesome Jeff . I also have the same smoker and the mod that U use is a 1/1.5 sq ft piece of foil and wrap it around the the outer edge and let it hang down in front of the fire box opening half way and this will let the smoke in as well as the heat but it makes a heat buffer so you can put what you want to smoke up front at the fire box opening without burning it . This way I can fill my smoker with meat or poultry with out the worry. and that's my modification.
Great information, I normally use an electric smoker for all my meats.
elfreco21 1 month ago
Nice video! Good job.
antlese 9 months ago
I smoke hams also but i use whole bone hams, they usually weigh anywhere from 17 to 27lbs and are not precooked. Using mustard is great way to keep your rub sticking to the meat but as ive learned in competition smoking alot people dont like the mustard taste on their meat. Its a very overwhelming flavor that is hard to hide. Believe it or not i dont use a rub on a ham because it goes through a long process to just become a ham.natural ham flavor heavily smoked makes it so much better.
ManCaveSmokers 11 months ago
Dangit jeff, Now I got to leave my family, my job, my home and move to be an Okie!~! Too awesome!!
Trashfished 1 year ago
This is BS, where are the papers? (EZWiders)
madisonelectronic 1 year ago
he is like the god of the universe and he express his power by cooking ham , turkey, duck, and a variety of good stuff, and in other news..........>.>
chosebon 1 year ago
Great video, Jeff pulls it off again !!!
htomnlinda1 1 year ago
What is in your rub?
i3eau 1 year ago
Can i use corn beef to make jerky and hoe would it turn out??
rmyers04 1 year ago
Drooling
Thanks!
breckandy 1 year ago
I noticed you had no mods on that smoker. I have the same thing. But with some mods.. I extended the smokestack down to grate level, sealed up the leaky lid a little bit, and sometimes just use foil as a damper between the firebox and smoker as nivej777 said.
Also.. what kind of wood is that Jeff?
darrinmotherfuckingh 1 year ago
You are correct.. I have done no mods to that particular smoker. The mods that you mentioned are a must-have for this smoker if it's going to be used long term.
I used oak for this smoke session and I have to say that the ham was beyond delicious;-)
tulsajeff 1 year ago
The ham could have been a little closer to the screen and we would have taken a bite. Very god and sounds good. We have a smoker like that but the firebox is a little higher and the main part is a hair shorter. Same brand.
Thanks much. Made my wife and I mouths water.
mstambaugh 1 year ago
Thanks for the video! ALTHOUGH.................I want to see what it looked like cut! I'm gonna try this next weekend, my family is getting sick of butts and shoulders. so about 2 1/2 hours huh? Thats good timing.
crewdogg15 2 years ago
How much is too much smoke. I 've done this before and the hickory was overpowering. What am i doing wrong? Any advice?
mamijoie 2 years ago
i dont think you can beat smoked ham
martmegalo 2 years ago
Thanks Jeff, we here in Reno Nv would love more videos!!
AKSOUND500 2 years ago
Right on. Looks good! Wish I could smell that smoke from here!!!
MadSmokerBBQ 2 years ago
Awesome Jeff . I also have the same smoker and the mod that U use is a 1/1.5 sq ft piece of foil and wrap it around the the outer edge and let it hang down in front of the fire box opening half way and this will let the smoke in as well as the heat but it makes a heat buffer so you can put what you want to smoke up front at the fire box opening without burning it . This way I can fill my smoker with meat or poultry with out the worry. and that's my modification.
nivej777 2 years ago 3
Great job Jeff. Video was awsome. Thanks for all the great tips.
I agree more vids would be great.
RunChewToyRun 2 years ago
More Jeff, please
peskipaula 2 years ago
Nice video, I have the same smoker on the porch. We need some videos of the mods on that smoker.
AHAUGHT 2 years ago
Well done Jeff. More of those videos would be required viewing.
MikeSargentInc 2 years ago