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Double smoked ham and Meatballs

post #1 of 6
Thread Starter 
Just started a double smoked ham and some bacon wrapped meatballs. For the double smoked ham I trimmed the fat and rubbed down with Italian dressing then my version of Chris Lilly's rub. Still experimenting a little but I like it pretty good the way it is. For the meatballs I mixed Jimmy Dean original and maple 50/50 then added Oregano, Thyme, Nutmeg, and Chipotle to taste. A quick taste test confirmed that my eyeball and smell tests were good and they got rolled up and wrapped in bacon. Once all was good it all went on the smoker.





post #2 of 6

Lookin good so far! Haven't tried meatballs myself, but Ive done double smoked ham a time or two, always turns out good. Love how you put the meatballs and bacon above the ham to baste as it cooks!

post #3 of 6
Thread Starter 
Glad you like it! I found a great little rack for cooking small stuff like that on. It's an AirBake pizza pan. Perfect size. Only downside is that I lose a lot of heat loading and unloading it as I have to angle it to get it in but other than that it's great. Air goes up through it and drippings come down.

Meatballs are done! Now to hide them from the family as they are for a work party on Thursday. Ham coming soon.

post #4 of 6
Quote:
Originally Posted by gixxerfrk View Post

Glad you like it! I found a great little rack for cooking small stuff like that on. It's an AirBake pizza pan. Perfect size. Only downside is that I lose a lot of heat loading and unloading it as I have to angle it to get it in but other than that it's great. Air goes up through it and drippings come down.

Meatballs are done! Now to hide them from the family as they are for a work party on Thursday. Ham coming soon.

 

Looking good! how long were the meatballs on, and what temp/ wood?

post #5 of 6
Thread Starter 
3 hours at 225-240. Used cherry wood.
post #6 of 6
Thread Starter 
And the ham...

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