Recent content by northwood715

Turned out great guys! Followed bears steps for this one. I am looking forward to experimenting next time though!

Any good recipes for rubs and glazes? Which ones gowell together? Anyone every try rubbing with mustard as suggested above then do a honey glaze...honey mustard ham?!

Thanks I'll do some searching. How come everyone recommends glazing in the last hour, you'd think it'd soak the flavors up more if it was overnight. How about a rub the night before then smoke it and glaze during the last hour? It will be 9 degrees this weekend I hope it'llget hot enough!

Hi everyone I have a 10lb ham that I purchased and I'm looking for ideas on smoking it. Any suggestions for rubs, glazes, wood type, the process etc.. I have never smoked a ham so any help is appreciated! Thanks!

It was pretty good not too chewey

Turned out good! Thanks for everyones help!!

Smoker hits about 220 until I refill with water then drops to 195. I may run the rest of the time dry. Otherwise it's going well. I.t. is now 98 at degrees and its 11am. I put it in at 9am, should be done around 1-2 at this rate. I also built a lil wall to block the wind. It's 26 degrees out...

We just had to get a winter storm today. Ugh.

I'm going to wing it tomorro ;) I have cherry that'll be using. Going to probably smoke it at around 225 until it hits 130ish it.

Took it out tonight to apply the rub. It was mostly thawed! I ended up using the steak seasoning, garlic powder, and onion powder. I am thinking I may have done it a little light and will apply more before it goes into the smoker tomorrow morning.

After 24 hrs its still hard as a rock. I turned the fridge temp up a bit. Also some change in plans-- this will be for Christmas eve. I plan on doing the rub tomorrow night, should I leave it out for a hr or so while I do the rub to help speed it up? I just want to make sure this roast is thawed...

More questions.. The prime rib I bought I put in the freezer. How long does it need to sit in the fridge to thaw? 24 hrs? Also I picked up some Weber steak and chop seasoning for it..will that be good enough or should I also add something extra on it..? Was planning on rubbing it down with...

Thanks everyone. Another question, if I buy the prime rib this weekend, should I freeze it? Or wait to buy it until close to Xmas.?

I'm looking to make it medium rare, what would be the temp to pull it out at? Any recommendations for a steak rub?

I purchased a cheap char broil smoker and would like to do prime rib on it for Christmas. I plan on picking up a 6 pound prime rib, boneless (that's the option here). I have a couple different thermometers. Couple meat ones, and a igrill mini. The one on the smoker is 20 degrees off. From...