- Apr 10, 2017
- 4
- 10
I am going to try smoking some hocks this week. Wondering a good temp to keep them at. I have a lot of time so low and slow is good for me. But I am just doing one package- 1 full Hock. it is 2pounds 10.7 oz. Wondering how long to brine? Should I use a cure or just a salt/sugar brine?
I did a Fresh Ham Roast this last weekend for Easter, It was very windy here Northern WI. and I really struggled with keeping my Temp of my smoker consistent. I am still learning this smoker. It isn't the fanciest one on the block, but I am determined to get it to work. The Ham's flavor was awesome! But I did end of having to finishing it in the oven. I did try to finish it on the grill, but that was too windy also. Any tips or advice on keeping temperature would be great. I thought my smoker leaked a lot- and would burn too hot, but I can close her up pretty tight and it nearly put my charcoal out! So I don't think that is an issue.
I did a Fresh Ham Roast this last weekend for Easter, It was very windy here Northern WI. and I really struggled with keeping my Temp of my smoker consistent. I am still learning this smoker. It isn't the fanciest one on the block, but I am determined to get it to work. The Ham's flavor was awesome! But I did end of having to finishing it in the oven. I did try to finish it on the grill, but that was too windy also. Any tips or advice on keeping temperature would be great. I thought my smoker leaked a lot- and would burn too hot, but I can close her up pretty tight and it nearly put my charcoal out! So I don't think that is an issue.
