Ham

[pabs]

I am trying my luck at curing and smoking a picnic ham. I cured it and have it in masterbuilt smoker now cold-smoking for 12 hrs. It will be ready for me to hot-smoke around 12 tonight. I will up the temp but don't know how I will keep it smoking as it burns chips pretty fast and I can't stay up. So it will cook without smoke for few hrs til I get up. Do you think that would be alright? Also don't know how much I should leave vent open.

 

[crankybuzzard]

It won't be a problem to cook without smoke.  You just won't have as much smoke flavor.  However, the 12 hour cold smoke should have given you a good smoke base.

Leave the vent open at least half, if not all the way open.

 

[pc farmer]

Cranky has you covered.

Buy a pellet tray so you can smoke and sleep.

 

[pabs]

Thanks

 

[pabs]

One more question. What should the temp be when I take it out?

 

[pabs]

IMG_1346.JPG

• pabs
• Mar 17, 2017

Here is my ham. Smoked a little too long but still good. Now try bacon.