The OFFICIAL meat smoking thread

[MrCrowesGarden]

2nd pork butt is halfway done. God bless this easy machine

[AWvsCBsteeeerike3]

2nd pork butt is halfway done. God bless this easy machine

Dang baby! Looks great

[MrCrowesGarden]

Thank you! I liked the way this one turned out a little bit more than the first time, although I think I had a fattier pork butt this time as well. I'm finishing the last of my leftovers for lunch today.

The wife and I decided to smoke a ham for Christmas-- any advice?

[AWvsCBsteeeerike3]

Thank you! I liked the way this one turned out a little bit more than the first time, although I think I had a fattier pork butt this time as well. I'm finishing the last of my leftovers for lunch today.

The wife and I decided to smoke a ham for Christmas-- any advice?

Been a while since I smoked a ham. I presume it's already been cooked and you're just heating it up while adding flavor/bark? At least that's all I've done.

It takes a while for the middle to reheat if you do that with a big one since hams are so dense, especially if you're pulling it straight out of the fridge. And the external areas can turn into pulled pork while any sugar in the rub is burnt in the process.

Limit the time needed to reheat with size/letting it come to temp at first is my only advice. On the bright side, it's tough to really screw it up since it's already safe to eat and you're just giving it a little extra goodness.

[MrCrowesGarden]

Thank you! I liked the way this one turned out a little bit more than the first time, although I think I had a fattier pork butt this time as well. I'm finishing the last of my leftovers for lunch today.

The wife and I decided to smoke a ham for Christmas-- any advice?

Been a while since I smoked a ham. I presume it's already been cooked and you're just heating it up while adding flavor/bark? At least that's all I've done.

It takes a while for the middle to reheat if you do that with a big one since hams are so dense, especially if you're pulling it straight out of the fridge. And the external areas can turn into pulled pork while any sugar in the rub is burnt in the process.

Limit the time needed to reheat with size/letting it come to temp at first is my only advice. On the bright side, it's tough to really screw it up since it's already safe to eat and you're just giving it a little extra goodness.

Yeah, I'm just looking to get a little flavor and char on something precooked. Appreciate it! It will just be for the two of us, so it won't be a very big ham by any means.

[Transmogrified Tiger]

2nd pork butt is halfway done. God bless this easy machine

I keep forgetting to ask, have you done any regular grilling with it? I have a cheapo gas grill that I'm considering upgrading, but we don't have an attached garage or protection from the elements like a covered patio so the idea of a grill + smoker I could store inside and carry out when needed has some appeal. From researching it seems like the grill experience might be a bit less satisfying since it's ultimately a griddle with some pellets instead of a flame, but I'm not a foodie so not sure how much I'd actually notice.

[MrCrowesGarden]

I haven’t done any grilling with it yet. I have a pretty decent grill already and will probably stick to that unless it’s just like hot dogs or something like that. It does have an air fryer feature as well, but I haven’t done anything but smoke yet.