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New Guy, been lurking a little.

post #1 of 10
Thread Starter 

Just bought a MES 40" this weekend, been on my wish list for awhile now and was finally able to pull the trigger.  Also just ordered a AMNPS and a variety of dust.  I picked up some Bourban Barrel, Pitmasters blend and the 6x8 tray.  I do have other dust coming as a b'day present from my father.  I know pecan and I'm told a few others will be in the package. 


My background:  I grill a lot and but have never smoked anything.  I've eaten alot of smoked food if that matters :)


My first project will be a Ham for Easter.  Not sure if this will work but any advice will be greatly appreciated.


Ham, wrapped in bacon, pinned on pineapple and cloves.  I will try and research as much as possible but I could use some help since I'm a noob. 



post #2 of 10

Hello James and welcome1.gifto SMF - Since you are new, don't over think or over do. The ham will smoke nicely with just a nice rub and some pecan or cherry.  Take baby steps and add on as you go  

post #3 of 10
post #4 of 10
Welcome to SMF it's nice to have you. Lots to learn here and great people as well.
post #5 of 10

Welcome to SMF glad you joined us. Congrats on the new MES and your gonna love the AMNPS. Here's a thread to check out about smoking a ham  http://www.smokingmeatforums.com/t/64222/double-smoked-ham-on-the-drum

Have fun and happy smoking

post #6 of 10

welcome1.gif to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info. Smoking  5-Day e-Course 

post #7 of 10

Welcome to SMF...Glad you joined us.439.gif..Ham is pretty easy. Rub it down with a salt free rub and put it on the smoker. Ham has plenty of salt already. Most hams are precooked so you just need to heat them up. I will take awhile since they are pretty good size. Get a good thermometer and use it. You can spray it with apple juice hourly to keep it moist and paint/mop a mixture of honey, brown suger and apple juice on it the last couple of hours. Heat it up on the stove to blend it before painting it on. If you want to get a little more creative, you can add some balsamic vinegar, worcestershire sauce and some butter and even Heinz 57 to the mop solution. Smoke with fruitwood, apple, cherry, mixed with maple or oak/mesquite is good too.....banana_smiley.gif


 Ham is one of my favorites to do....Uncooked should be heated to 160° and cooked hams should be heated to 140° internal temp...That's how I getter done.....Have a great easter and good luck with your smoke......grilling_smilie.gif

post #8 of 10

Welcome to SMF.  I agree with all the above,, ham turns out very nice in the smoker and is fairly easy.  Here is one I did last year in my old MES.


pulled pig.JPG

post #9 of 10

Hello James and welcome to SMF! Congrats on the new equipment.

post #10 of 10
Thread Starter 

Thanks for the welcomes guys.  First smoke will be on Easter......


I've been watching Jeff's video's and reading all the spiral cut ham threads just to get an insight.  Seems pretty easy with the precooked hams.  Mustard coating prior to dry rub sounds different.  I wouldn't think Mustard would be good but its gonna happen.  I'm not shy about tryin new things with this smoker.  I'm gonna add my little twists to it though.  Not sure I have time to get Jeff's rub in here by next weekend.  So I'll come up with something from the forum.  I do plan on buying some, just need a little time to figure things out.

Thanks guys.

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