maple/ hickory chips

Former Member

I was talking to a friend about smoking a ham, was wondering what wood to use. I have a cs25. The ham has to be smoked for a few hours at 140, then 150 and then 165 ( a long time till internal of ~155f). He was suggesting using either chips or saw dust style instead of chunks or I won't get enough smoke. Any comments on that approach?

3/12/133:19 PM

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electrotechMember

I have been using our smokers for 25 years and have never had a problem getting enough smoke flavor. As far as using chips or dust I have found they burn at a lower temp but burn up faster. I smoke my hams with 4-6 oz of our chunk wood set at 225 deg to an internal temp of 190 deg and so far they have always been great.I don't think you can go wrong with what ever method you decide to use just have fun

3/12/133:55 PM

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Former Member

i guess I would do that with a pork but but I'm looking at a low slow ( long) smoke at low temps ... changes the equation a bit.

3/12/135:37 PM

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dlsMember

quote:
Originally posted by electro tech:
I have been using our smokers for 25 years and have never had a problem getting enough smoke flavor. As far as using chips or dust I have found they burn at a lower temp but burn up faster. I smoke my hams with 4-6 oz of our chunk wood set at 225 deg to an internal temp of 190 deg and so far they have always been great.I don't think you can go wrong with what ever method you decide to use just have fun

electro tech - You say that you take your hams to an IT of 190F which I would think would be way over cooked. I normally go to around 145F-150F which, to us, seems to be perfect. How does yours turn out?

3/12/136:28 PM

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Former Member

waynec,

Is this a fresh ham, or are you cooking an already cured/smoked ham for a "double smoke" type of ham?

3/13/138:37 AM

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Former Member

fresh ham, currently brining.

3/13/1310:14 AM

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