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 Fresh Picnic Ham on my Weber

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agnesrob

  • Total Posts: 1790
  • Joined: 6/4/2006
  • Location: Park Ridge, NJ
Fresh Picnic Ham on my Weber Tue, 05/18/10 7:20 AM (permalink)
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
    chewingthefat

    • Total Posts: 6097
    • Joined: 11/22/2007
    • Location: Emmitsburg, Md.
    Re:Fresh Picnic Ham on my Weber Tue, 05/18/10 11:42 AM (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

      • Total Posts: 162
      • Joined: 9/13/2009
      • Location: Milwaukee, WI
      Re:Fresh Picnic Ham on my Weber Tue, 05/18/10 12:52 PM (permalink)
      Beautiful! I've never cooked a fresh ham but would like to try it. How long did you smoke it?
       
      #3
        russ2304

        • Total Posts: 261
        • Joined: 7/15/2006
        • Location: Belmar, NJ
        Re:Fresh Picnic Ham on my Weber Tue, 05/18/10 1:20 PM (permalink)
        The gods of pork are indeed smiling upon you agnesrob!
         
        Russ
         
        #4
          agnesrob

          • Total Posts: 1790
          • Joined: 6/4/2006
          • Location: Park Ridge, NJ
          Re:Fresh Picnic Ham on my Weber Wed, 05/19/10 5:39 AM (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

            • Total Posts: 357
            • Joined: 1/30/2007
            • Location: Branchburg N.J.
            Re:Fresh Picnic Ham on my Weber Wed, 05/19/10 8:10 AM (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.

              • Total Posts: 5360
              • Joined: 7/1/2003
              • Location: FarEasternPanhandle, WV
              • Roadfood Insider
              Re:Fresh Picnic Ham on my Weber Sun, 05/23/10 4:21 AM (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

                • Total Posts: 1790
                • Joined: 6/4/2006
                • Location: Park Ridge, NJ
                Re:Fresh Picnic Ham on my Weber Sun, 05/23/10 7:30 AM (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

                  • Total Posts: 357
                  • Joined: 1/30/2007
                  • Location: Branchburg N.J.
                  Re:Fresh Picnic Ham on my Weber Sun, 05/23/10 10:02 AM (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??
                  <message edited by dannybotz on Sun, 05/23/10 10:05 AM>
                   
                  #9
                    MikeS.

                    • Total Posts: 5360
                    • Joined: 7/1/2003
                    • Location: FarEasternPanhandle, WV
                    • Roadfood Insider
                    Re:Fresh Picnic Ham on my Weber Sun, 05/23/10 10:03 PM (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.

                      • Total Posts: 5360
                      • Joined: 7/1/2003
                      • Location: FarEasternPanhandle, WV
                      • Roadfood Insider
                      Re:Fresh Picnic Ham on my Weber Sun, 05/23/10 10:06 PM (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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