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Double Smoked Hams---Times 4 (Step by Step)
Bear Thanks a lot for your advice, it is much appreciated. NigelR. :grilling_smilie: -
Double Smoked Hams---Times 4 (Step by Step)
Thanks a lot for your comments Bear. Although I have had a smoker for a couple of year now I keep pushing it to the back of the garage because of the failures I've had, but are you saying when the IT reaches 145o - 150o you stop smoking and that's the joint ready for eating? NigelR -
Double Smoked Hams---Times 4 (Step by Step)
Having nearly given up on smoking after many failures due to being unable to maintain temperature for more than an hour resulting in us finishing the meat off in the kitchen oven and the smoker destined for the skip, we gave it one final go with a ham joint. Well, we couldn't have been pleased... -
Hi everyone from Salisbury, Wiltshire in the UK
Thanks Danny (KC5TPY), Wolf (Wolfman1955), David (themule69) and Gary (gary s) for the friendly welcome. We will persevere and master the art of smoking because we like BBQing and eating outside, we will post some pictures of our conquests to keep you informed of how we are getting on. Keep... -
Hi everyone from Salisbury, Wiltshire in the UK
Thanks for the welcome Gary. -
Fine tuning my methods
Thanks for the info dirtworldmike I will give that a try this coming weekend. -
Hi everyone from Salisbury, Wiltshire in the UK
Hi everyone, my name is nigel and my wife Glenda and I have a Kingsford upright bullet smoker, similar in design to the WSM. We have had the smoker for about 6 years but we are still very much Newbies to the art, we more often than not try smoking a whole chicken and manage to obtain a smoker... -
Fine tuning my methods
I must apologise for high jacking this thread but I am new to the site and tried to start a new thread without success. I have a Kingsford vertical bullet smoker which I have tried to smoke a whole chicken in on a number of occasions but find it increasingly difficult to maintain a temperature...
