Hi from Fort Lauderdale

Discussion in 'Roll Call' started by n5867l, Jan 28, 2008.

  1. n5867l

    n5867l Newbie

    Hi,

    I'm a new member and very excited to be part of the group. I have a SmokinTex electric smoker, have used several smokers before but this one is really great. I've done brisket, tri-tip roast, kielbasa that my butcher makes, turkey, oysters, cheese (it has a cold plate), onions, and I'm looking forward to smoking everything I can get my hands on (my parrots are worried)...my butcher called today and is GIVING me a fresh ham and a fresh shoulder, so I could use some advice on brine and wood...never did a fresh ham.

    Any advice would be greatly appreciated, and when I invent something exciting, I'll spread the news. I have a couple of smoking books, but experience is usually more valuable than books.

    Thanks, Cissy[​IMG]
     
  2. jdfire40

    jdfire40 Fire Starter

    Welcome! Good to have another floridian here.
     
  3. n5867l

    n5867l Newbie

    Thanks, and I see you are an animal lover, too!
     
  4. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    N5867L
    Welcome to SMF, having an in with a butcher like that is a huge bonus !!!
     
  5. habaneroman

    habaneroman Fire Starter

    Welcome to the SMF! I am rather new... but have done about 4 hams since Thanksgiving.
    I have found that using Cherry wood works well. See if you can find the big chunks somewhere, they last much longer.

    As for a brine, there are some great brine receipes here on the forum.
    For the ham, make sure to subsitute Brown Sugar, that is what I have been doing.

    Have fun!
     
  6. Welcome Cissy to SMF,hope you enjoy yourself here,it's a fun place to be.[​IMG]
     
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum!!
     
  8. n5867l

    n5867l Newbie

    Thanks! This is going to be fun.
     
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF, you're going to do just fine here. Your got lucky with your butcher, be sure and let him know in some way, that it was great.
     
  10. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Welcome to SMF... Use the search tool and look for some info.. Someone just did a ham not too long ago..
    There is a TON on info on the site..
     
  11. charles1056

    charles1056 Meat Mopper

    Welcome to the SMF, Cissy. I'm bettin' that free ham tastes better.
     
  12. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Welcome, you are going to like it here.
     
  13. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Welcome to SMF!
     
  14. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Welcome to the SMF!! I had some great times on Davey Blvd!!!! Is the Rustic Crustic Discustic Inn (Rustic Inn) still around??? hahaha I miss the Fla party days!! Great fishin' just off shore!! close to the stream!!! You'll love this place... got quite a few floridians here too.... caught some great snook in some of the canals there!!
     
  15. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Cissy welcome to smf. It sounds like your well on your way. Look forward to seeing your q-view also!!!!!
     
  16. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the site. Nothing like getting free stuff......

    Kookie
     
  17. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Lotta folks do precooked hams here, not many do FRESH hams. IMHO the ONLY wood to smoke a ham with is hickory.
    Good luck with it and post pics!
     
  18. badss

    badss Meat Mopper

    Welcome Cissy...great folks here. you're gonna have some fun.
     
  19. crockadale

    crockadale Smoking Fanatic

    Welcome aboard Cissy, I'm just up the road.
     
  20. kratzx4

    kratzx4 Smoking Fanatic

    Welcome to the SMF. I have the Smokin tex 1300. I really like it. Still want to get the cold plate. Lots of good folks and more information than you woukd believe. Lets see some pic of the the ham in smoke
     

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