I think I will pass on the pineapple this time. :)
So far I've got:
Smoke at 225ish for 3 hours or so
Apple wood chunks
Brush on a maple syrup/brown sugar mixture an hour from finish
Anything I'm missing? Am I over analyzing things??? LOL
I will post a pic when it's done. :)
Just wanted to ask another question while I'm here. What do you guys prefer to use for rub (if any)? I found a lot of people saying regular mustard with a dry rub over it, but haven't been able to find an answer on a good rub to use.
I have a prepackaged double smoked ham (bought at Wally world apparently, link: http://www.walmart.com/ip/Kentucky-Legend-Double-Smoked-Whole-Ham/13424829). I was really looking forward to smoking this year for Thanksgiving, but would smoking an already double-smoked ham ruin it flavor-wise?
That website was very helpful, thanks! It does not say "fresh" anywhere on the package, and from what is described on the website, looks like a cooked ham.
It is an Appleton Farms ham. Here's exactly what it says on the package:
I appreciate the reply, and I looked at the link. However, it didn't seem to address my first question about the ham being pre cooked, and I still have concerns with the type of wood I'm using (cherry). I've heard that some woods, such as hickory, are a bit too strong to smoke a full 3 hours...
I've been designated the ham smoker for tomorrow's ham. None of us have done it before but since I like to grill steaks and burgers I guess they figured I would be the man for the job. I'd really like to get this right, so I have a couple questions before tomorrow's endeavor.
First, the ham...