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Smoking ham in the south of France

Discussion in 'Roll Call' started by allenb, Nov 14, 2010.

  1. allenb

    allenb Newbie

    Hi all. I've got a 10.5 Kg ham on the smoker right now, using the oak tree that fell down in a storm and destroyed the barn. Not the first time I've used this wood...and boy does it taste great! Am just smoking using a large Weber with offset heat at the moment. Will be building a full smokehouse soon. I'm no expert at any of this (learning as I go) but I sure do love the taste of smoked meat. ;o)
  2. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Welcome Allen!

    Is that a fully cooked ham you're smoking?

    Can you tell us more of what you're doing with that ham?

    We ALL love good smoked ham,

  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF Allen,  You love it here, Great people great place

  4. dave54

    dave54 Smoking Fanatic

  5. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum Allen. I hope the ham turns out great.
  6. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Holy smokes, from my math that's a 23 pound plus ham. [​IMG]  Is my math right? Don't tip that weber over with that brute. And welcome to SMF. [​IMG]
  7. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Je te souhaite la bienvenue a SMF Allan,

    lots of good people, info and recipes here, watch'ya thinking on building, tell us about it and looking forward to Q-view.

    There is a recipe for poulet a quarent gosse d'ail in the chicken section that we braised indirect on the grill in le Creuset, most excellent.