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Double Smoked Hams---Times 4 (Step by Step)
Oh man, this was sooo good! Had to change plans at the last minute as the ham didn't fit in the mini. So it got some open air smoke while I fired up my other smoker. The extra smokiness was so nice, and the glaze is delicious!! Thanks again for posting Bear, I highly recommend this recipe! -
Double Smoked Hams---Times 4 (Step by Step)
- suie
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Double Smoked Hams---Times 4 (Step by Step)
Ah, I think I know just the kind you mean, and do have one. Thanks! -
Double Smoked Hams---Times 4 (Step by Step)
Okay, got it...thanks. Those hams really are beautiful!! Sue -
Double Smoked Hams---Times 4 (Step by Step)
Yeah the mini should do fine to open for some basting, and it sounds like the weather will be perfect. I do have one question, since you offered. :) Since I can't do the drip basting, would you recommend just scoring the fat on the ham, rather than removing it? Thanks! Suie -
Double Smoked Hams---Times 4 (Step by Step)
I'm planning on doing this on Sunday, in fact! Since I'll be using the miniWSM I won't have a way of putting the fat on an upper rack, but otherwise will be following these directions very closely. I can' wait!! -
Get out the bibs, Boys and Girls! Post your favorite Mini-WSM Q-view here!
Thanks! I dd a dry cure: 2 T of tender quick, then added 2 T each of brown sugar and maple syrup. Pretty much followed Bearcarvers instructions. It's been in the 30's all weekend, so just had the little bit of heat from the AMNPS. So definitely a COLD smoke! -
Get out the bibs, Boys and Girls! Post your favorite Mini-WSM Q-view here!
Cold smoked belly bacon using the AMNPS. Smoked for 12 hours yesterday and about 9 so far today. Definitely picking up that mahogany color, so this will be the last smoke session. It's just under 2 pounds. -
bacon2.jpg
- suie
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- Album: Get out the bibs, Boys and Girls! Post your favorite Mini-WSM Q-view here!
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Mini style cookers can cook great pizza!
Wow Keith, that looks incredible!! My list of things to try, just got longer. I'm impressed with how evenly it cooked, too. Did you turn it at all while it was cooking? -
The Mailbox Mini Mod
Very nice! I've been wondering how you got the smoke from the mailbox into the mini. Great info! -
1st Time Pork Belly (Bacon). . . . Any Help Appreciated!
Your bacon looks incredible!! I'm so glad I found this thread, as I have a little 2 pound belly curing right now that I'm going to be cold smoking this weekend. Reading through all this great info was just what I needed to answer those last lingering questions I had. Anyway congrats on such a... -
Meatloaf, Beet Loaf, Awful Meatloaf!
Oh man, I've been dying to smoke a meatloaf since seeing Sam's post in the mini forum. And now this!! Great idea to add the quinoa and veggies, makes it all healthy and such. Looks awesome!!!! -
Turkey in a mini?
Hi Brian, my mini doesn't have the headroom for a vertical turkey (why didn't I put in a lower rack?), so I was going to try Case's "pseudo-spatch": http://www.smokingmeatforums.com/t/159032/the-three-hour-turkey I'll be interested to see if you come up something! Suie- suie
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- Forum: Mini WSM Users
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How Mant Mini's is to Many?
Hehe, I wouldn't say that 3 is too many either! I'm on the hunt for a Jumbo Joe...I want to make a larger mini. -
Get out the bibs, Boys and Girls! Post your favorite Mini-WSM Q-view here!
Good to know, Farmer. Steaks look great! I think that's what I'm going to try it with first too. -
Get out the bibs, Boys and Girls! Post your favorite Mini-WSM Q-view here!
Okay, you've convinced me!! I thought the meat would get covered with charcoal dust....so it sounds like blowing off the coals is key. Those thighs do look nicely seared!! -
Get out the bibs, Boys and Girls! Post your favorite Mini-WSM Q-view here!
Dang...I bow down to both of you!! -
Spicy Pork Loin on the Mini WSM
Thanks for the explanation. There was no pink at all in the meat so I'm pretty sure I got to 145 Ahron, sorry if I seemed upset, I wasn't! I just wanted to make sure I understood what you were saying. I do have a tendency to cook to bare minimum temps because I don't like dry pork. Anyway so...
