Howdy from Oregon!

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Original poster
Apr 19, 2014
Newberg, OR
Just joined today.  Been actively learning the ropes of smoking meats and various other sundry things for the past year.  Got started when a friend of mine upgraded to a Yoder smoker and donated his old Perfect Flame propane smoker to my cause.  Haven't touched my BBQ since I got it.  Having a blast!  Double smoking a ham as I type for Easter tomorrow.
Good morning, and welcome keep us posted on your ham.

Gary S
This is the second ham I have done in the smoker and this one was far superior to the last. I am learning! Went with a spiral sliced ham this time to better integrate smoke and added flavors into the meat. Started by rubbing with yellow mustard then coating with a mix of brown sugar and a Tony Brown rub that I had in the pantry. I supplemented the rub with coriander and ground cumin. Used a mixture of hickory and apple (that's what I had laying around) and slow cooked at 225 F. After about 3 hours (internal temp 100 F) I sprayed it with orange juice and wrapped it in foil for another 1.5 hours. Actually finished it off in the oven yesterday at 325 F largely to caramelize the sugar on the outside of the ham. 

The smoke flavor penetrated the meat really well. All in all this was a big success!!!!! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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