Fresh Picnic Ham on my Weber

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agnesrob
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2010/05/18 07:20:47 (permalink)

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!
 

 

 

 

 

 

 

 

#1

10 Replies Related Threads

    chewingthefat
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    Re:Fresh Picnic Ham on my Weber 2010/05/18 11:42:51 (permalink)
    Looks fantastic, save me some of what I call pork crunch, the skin, but I need salt, pepper and granulated garlic on it!
    #2
    cjucoder
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    Re:Fresh Picnic Ham on my Weber 2010/05/18 12:52:55 (permalink)
    Beautiful! I've never cooked a fresh ham but would like to try it. How long did you smoke it?
    #3
    russ2304
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    Re:Fresh Picnic Ham on my Weber 2010/05/18 13:20:49 (permalink)
    The gods of pork are indeed smiling upon you agnesrob!
     
    Russ
    #4
    agnesrob
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    Re:Fresh Picnic Ham on my Weber 2010/05/19 05:39:47 (permalink)
    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!
    #5
    dannybotz
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    Re:Fresh Picnic Ham on my Weber 2010/05/19 08:10:40 (permalink)
    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..
    #6
    MikeS.
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    Re:Fresh Picnic Ham on my Weber 2010/05/23 04:21:40 (permalink)
    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.
    #7
    agnesrob
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    Re:Fresh Picnic Ham on my Weber 2010/05/23 07:30:05 (permalink)
    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?
    #8
    dannybotz
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    Re:Fresh Picnic Ham on my Weber 2010/05/23 10:02:54 (permalink)
    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??
    post edited by dannybotz - 2010/05/23 10:05:03
    #9
    MikeS.
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    Re:Fresh Picnic Ham on my Weber 2010/05/23 22:03:59 (permalink)
    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.
    #10
    MikeS.
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    Re:Fresh Picnic Ham on my Weber 2010/05/23 22:06:38 (permalink)
    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.
    #11
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