Fresh Picnic Ham on my Weber

I purchased a beautiful nine pound fresh picnic ham for Sunday's dinner and smoked it on my Weber charcoal grill. I used hickory, alder and a tiny bit of mesquite for the smoke. After it was done I cut off the skin and "crisped" it in the oven. I served the pork with okra & Rotel tomatoes, Busch's Black Bean Fiesta and corn bread. So good! The meat was so tender and moist!
 

 

 

 

 

 

 

 

Looks fantastic, save me some of what I call pork crunch, the skin, but I need salt, pepper and granulated garlic on it!

Beautiful! I've never cooked a fresh ham but would like to try it. How long did you smoke it?

The gods of pork are indeed smiling upon you agnesrob!
 
Russ

cjucoder


Beautiful! I've never cooked a fresh ham but would like to try it. How long did you smoke it?

It took about 7 hours. Worth every minute!

hey Agnesrob can you take us through step by step of the process i have a weber and wpould love to do that!! need some pointers on the wood.. the fire how to keep it hot >I have 2 nice grills but havent really dabbled much beyond dogs burgers and some chicken..

Danny, I use my Weber all the time for smoking. I use indirect heat, about 15 briquettes on one side. Get them burning and then put on the cooking grate. I add a well soaked chunk or 2 of hickory on top of the coals. I place the meat in the center of the grate and towards the non fire side if needed. (Volume of meat)

I shut the bottom air vents about 95% closed and the top vent about 85% closed. I add about 10 more briquettes every 2 hours along with another chunk of hickory the 1st refueling.

I do pork ribs and shoulders/butts and beef brisket this way. The ribs cook for 5 - 6 hours, the shoulders/butts for about 12 and the brisket for about 16.

Thanks, Mike for answering. I've had a busy week! You just about described what I do when smoking on my Weber. I also brined the meat overnight in the fridge. I think it made a big difference, very moist. Someday I hope to be able to afford a smoker. For right now I've been pleased with my results.
Mike, when adding the briquettes do you "prestart" them or put them on cold?

thanx to both of you for the info!! i cant wait to get smokin!!!! also do you cover the coals with foil?? or line the bottom of the weber with it??

agnesrob


Thanks, Mike for answering. I've had a busy week! You just about described what I do when smoking on my Weber. I also brined the meat overnight in the fridge. I think it made a big difference, very moist. Someday I hope to be able to afford a smoker. For right now I've been pleased with my results.
Mike, when adding the briquettes do you "prestart" them or put them on cold?

Cold.

dannybotz


thanx to both of you for the info!! i cant wait to get smokin!!!! also do you cover the coals with foil?? or line the bottom of the weber with it??

No & no. Why would you do either of those? Especially the bottom, you would block all the incoming airflow.
 
I've been smoking for ~30 years this way with a Weber. Yes I spend more time refueling but I don't mind.