So I plan on trying my first attempt at smoking a ham tomorrow. It is a fully cooked smoked ham with no bone. My wife is giving up half to me to play with so it will be around 5-6 pounds.
This will be only the second thing I've tried on my new smoker, a masterbuilt duel fuel 30 (I think its a 30) vertical and I will be attempting to do with lump charcoal not propane. The only thing I've done on it so far was salmon, which tasted great but cooked a bit too hot and fast, primarily due to my newness using the smoker and the lump charcoal. All my other smokes have been using my weber kettle and kingsford briquettes.
I have on hand some chunk mesquite and chunk hickory wood. Which would be recommended? Soak or no soak? Direct on coals?
Should I remove all the skin prior to smoking?
Any suggestions for a rub? (for ribs I usually coat with yellow mustard and then I have a rub that I bought that everyone seems to like)
How long should I smoke?
What target temp should I shoot for inside the smoker?
Any helpful advice, tips, tricks, links anyone could give would be greatly appreciated. I've already read some threads here but I thought I'd ask anyways, and it gives me a good placeholder for some Q-View!
The big challenge is going to be the charcoal. The way this thing is designed they have a round pan that goes over a propane burner. It is my understanding that you either place chips directly in that plan and use the burner or put charcoal in the pan. However the charcoal takes up a lot of room inside that area to the point where it is very close to the water pan. This makes it tough to control especially if you need to add charcoal or wood, and the water evaps pretty quickly. Of course I suppose you could use the burner to light the coal but it doesn't seem right to do it that way and I don't think it would work right anyways.
I really didn't want the propane setup anyways, so I may have some mods to make sooner than later. Seems a lot of unused space in that part of the box on the sides, but I am unsure if they are strong enough to handle coal directly on them. Wait!!...this is about pork, not mods for my smoker, right??!!
Anyways, thanks in advance!
This will be only the second thing I've tried on my new smoker, a masterbuilt duel fuel 30 (I think its a 30) vertical and I will be attempting to do with lump charcoal not propane. The only thing I've done on it so far was salmon, which tasted great but cooked a bit too hot and fast, primarily due to my newness using the smoker and the lump charcoal. All my other smokes have been using my weber kettle and kingsford briquettes.
I have on hand some chunk mesquite and chunk hickory wood. Which would be recommended? Soak or no soak? Direct on coals?
Should I remove all the skin prior to smoking?
Any suggestions for a rub? (for ribs I usually coat with yellow mustard and then I have a rub that I bought that everyone seems to like)
How long should I smoke?
What target temp should I shoot for inside the smoker?
Any helpful advice, tips, tricks, links anyone could give would be greatly appreciated. I've already read some threads here but I thought I'd ask anyways, and it gives me a good placeholder for some Q-View!
The big challenge is going to be the charcoal. The way this thing is designed they have a round pan that goes over a propane burner. It is my understanding that you either place chips directly in that plan and use the burner or put charcoal in the pan. However the charcoal takes up a lot of room inside that area to the point where it is very close to the water pan. This makes it tough to control especially if you need to add charcoal or wood, and the water evaps pretty quickly. Of course I suppose you could use the burner to light the coal but it doesn't seem right to do it that way and I don't think it would work right anyways.
I really didn't want the propane setup anyways, so I may have some mods to make sooner than later. Seems a lot of unused space in that part of the box on the sides, but I am unsure if they are strong enough to handle coal directly on them. Wait!!...this is about pork, not mods for my smoker, right??!!
Anyways, thanks in advance!
