bourbon smoked ham

Discussion in 'Pork' started by tintennessee, Nov 18, 2007.

  1. tintennessee

    tintennessee Newbie

    I'm lookin to flavor my ham with some wood chips soaked in bourbon.I realize it's gonna be flamable. Has anyone tried anyone like this? I'm just lookin for some maybe lettin the chips sit outside for a while before usin them for smokin. Any ideas appreciated.
  2. glued2it

    glued2it Master of the Pit

    I know theY sell jackdaniels chips and barrel chunks. I've also heard of people soaking chunks and chips in whiskey, wine and beer. Give it a try and let us know what you think!
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

    crap........CURE that thing in jack daniels

  4. nauidvr1

    nauidvr1 Smoke Blower

    I soak my chip or chunks in water with a little JD or Bourbon of choice, just don't use it straight for a soak. I have the weber wood soaker and just add shot or two in the water - works great!
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Now that's my kind of smoke, if the meat ain't right... drink the juice!
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

    now THATS a true story.......

  7. I've tried cooking with bourbon a few times before and although I enjoy a good bourbon drink occasionally I have never liked anything I cooked with it. I am, however, looking forward to trying mixing Captain Morgan rum with apple juice on something. Maybe I'll like that. If not, I'll just sip the drinks and cook without it. A Captain and Dr Pepper and a nice fat Cohiba lit off of a hot hickory coal... Man! [​IMG]

    Actually, I did do some bourbon baby backs in the oven once that I liked pretty good, except the recipe called for WAY too much garlic. Did like the bourbon hint that was on those ribs. That's the only time though...

    Oh, and in the second edit I'll post what I meant to post to begin with... Maybe try making a smoking pouch out of several layers of HD foil and poke a few holes in it so the chips smoke instead of burn. Or if you have a smoking chip box (Lowe's has them made of cast iron) throw them in it and keep them from blazing up... Just a thought.
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

    i am the same way with italian dressing.........LOVE it on salad.......but not as a marinade.........the morgans and apple juice werks GREAT as a spritz...

  9. camp_cookie

    camp_cookie Smoking Fanatic

    I have used the Jack Daniels barrel chips with good results (used mainly with beef). I just try to place them in such a manner that they smolder/smoke for a while before they finally catch fire. This usually works better when cooking indirect on my kettle versus cooking in my BGE.
  10. camp_cookie

    camp_cookie Smoking Fanatic

    Upon thinking about it a little more, maybe if you put the chips in a foil pooch or a smoker box you could delay them actually burning a little longer.

    What cooker are you using?
  11. capt dan

    capt dan Master of the Pit OTBS Member

    Lowes in my city had them boxes on sale the other day for about 3-4 bucks, so I bought one, for when I use chips. Most of the time ,I use chunks of cherry or apple or oak that I have plenty of!
  12. I saw them at Lowe's but like you, I use chunks and the chunks won't fit the box I found...
  13. walking dude

    walking dude Smoking Guru SMF Premier Member

    are you guys talking bout the cast iron box with the lid with slots?

    i just use the box......not the lid.........

  14. camp_cookie

    camp_cookie Smoking Fanatic

    That's what I was referring to when mentioning the smoker box.

    note: I have been cautioned not to use one in my BGE for fear that the box might melt. I don't know if there is anything to that, but the source is reputable and attributed it to a very reputable source.
  15. walking dude

    walking dude Smoking Guru SMF Premier Member

    wow...........bge can melt cast iron? THATS a machine.........

  16. camp_cookie

    camp_cookie Smoking Fanatic

    This person believed that the small smoker boxes wouldn't survive in the actual fire chamber. They are the rep for a company that manufactures smoking products and attributed this to a well known name in the barbecue world. They don't have any reason to make it up as they have nothing to gain from it.

    I was a bit shocked to hear it myself.

    I have cooked with cast iron in the BGE with good results. :)
  17. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    I don't think you need to be worried about melting that cast iron chip pan...

    Cast iron must be at a temp. of approximately 1260*C (2300*F) to melt!...

    Perhaps I'm wrong, but I can't imagine a BGE getting THAT hot!...

    A temp. of 1260*C (2300*F) is nearly WHITE hot!!...[​IMG][​IMG]

    Of course with a good stream of forced air blowing up through some good LUMP charcoal...the coals may get in the neighborhood of that kind of heat!...

    If the BGE were that hot, you'd turn the meat you're cooking into charcoal in VERY short order!...[​IMG]
  18. walking dude

    walking dude Smoking Guru SMF Premier Member

    yeah coley........i put my box str8 on the coals, when i use chips......prevents the chips from bursting into flames.......been werking for years now......BUT, i am not using a i can't comment on how hot their fires get.........

  19. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    I'm not using one either...but just cant imagine it getting quite hot enough to melt cast iron...

    I'm not saying it won't get that hot, mind you...just that I can't imagine it getting that hot...
  20. deejaydebi

    deejaydebi Smoking Guru

    I could be wrong but doesn't cast iron have a higher melting point than clay pots or whatever that thing is?

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