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Did the Baking Soda trick and used no salt because the sauce included leftover smoked ham from Easter and bacon. Next time instead of dried navy beans will try them out of a can.
Sorry, about a topic I'm sure has been hashed over a gazillion times on here but trying to locate specific info on here is like trying to get the truth out of a politician. Sorry my feelings only after alot of frustration trying to navigate through the forums.
Anyways, I tried to smoke beans...
Not a fresh ham, just an already processed ham like Cooks or Smithfield. Thanks for the link because next spring when it gets warm again I plan on trying a fresh ham.
Has anyone ever taken a store bought ham and instead of warming it up in the oven put it into a smoker? Since it is already processed I probably would not use any smoke, just the let the residuals in the smoker add flavor. If you have how long should I plan on leaving it in there? I'm talking...
Ah the power of a Google Search, brought me to this group. I started smoking with my Masterbuilt electric smoker this summer and have pretty much kept it simple with things like whole chickens and baby back ribs. As a matter of fact I have ribs in there as I type this. I'm from Schoharie, NY and...
Newbie here as well and also a newbie to smoking. I purchased a Masterbuilt 3 rack electric smoker this summer and started out using chips for two easy reasons, one the manufacturer recommended them and two the wood box is very small and so I'm restricted to chips or pellets. Hope to glean a lot...
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