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Smoking ham in the south of France

post #1 of 7
Thread Starter 

Hi all. I've got a 10.5 Kg ham on the smoker right now, using the oak tree that fell down in a storm and destroyed the barn. Not the first time I've used this wood...and boy does it taste great! Am just smoking using a large Weber with offset heat at the moment. Will be building a full smokehouse soon. I'm no expert at any of this (learning as I go) but I sure do love the taste of smoked meat. ;o)

 

 

 

 

 

 

post #2 of 7

Welcome Allen!

 

Is that a fully cooked ham you're smoking?

Can you tell us more of what you're doing with that ham?

 

We ALL love good smoked ham,

Bear

post #3 of 7

Welcome to SMF Allen,  You love it here, Great people great place

 

Warren

post #4 of 7

Welcome and here's a link to give you some ideas

 

 

http://www.smokingmeatforums.com/search.php?search=ham

post #5 of 7

Welcome to the forum Allen. I hope the ham turns out great.

post #6 of 7

Holy smokes, from my math that's a 23 pound plus ham. icon_eek.gif Is my math right? Don't tip that weber over with that brute. And welcome to SMF. PDT_Armataz_01_34.gif

post #7 of 7

 

Je te souhaite la bienvenue a SMF Allan,

 

lots of good people, info and recipes here, watch'ya thinking on building, tell us about it and looking forward to Q-view.

 

There is a recipe for poulet a quarent gosse d'ail in the chicken section that we braised indirect on the grill in le Creuset, most excellent.

 

Gene

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