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I know some folks burn their wood down to coals and them shovel them into their smoker to avoid oversmoking and/or creosote on the meat. It can be difficult to burn straight wood without oversmoking, but burning it down first helps reduce that chance. If using a WSM I would think it would be...

I've started doing the same thing. I pull and foil at 190 at rest it for at least 2 hours and as many as 4 if I time permits (and I can resist). I found I like the texture and it's nice and moist. When I used to cook unfoiled to 200-205 I found it too dry, and foiling early ruined the texture of...

I was at Kroger in Lewisburg last Saturday evening. I was gonna buy some chicken. Legs and Thighs were on sale so I though I would pick some up. They were all gone except for one package. You know how normal packaged chicken looks with the plastic stretched tight over the tray? Not this chicken...

"Nick-- No kidding? It's been ages since I've seen a skin-on butt. Picnics and fresh hams, yes, but not butts. Granted, the vast majority have been purchased in Fla, but I've gotten them in other parts of the south, in Colo and in Calif. Haven't seen them in a long time. Like Art B, I like the...

I have several beer growlers actually. Just have a use for them when they are not called upon for my favorite purpose of a growler. Next time I cook I should take a picture of a couple of them!

I'm looking forward to my first below freezing cook on my WSM's on thursday. Low is supposed to be 18. I know it's not cold for you boys up north but that's mighty cold for Tennessee. Gonna do 2 butts on Thursday night and 2 turkeys on Christmas Day. I have smoked in below freezing weather...

I don't have a dishwasher, but if I did I reckon my wife would KILL me if she caught me trying to put a WSM in it. I might wash the grates in one, but the water pan is really easy to clean, and the rest of the cooker doesn't need washed so it don't get washed. Just the occasional wipe down to...

I really like Dixie Dust, got some Head Country, haven't tried it yet.

I just hang probe thermometer through the top vent.

I always err on the side of caution, but in this case it sounds like you would be alright freezing them again or just finish thawing them for Wendsday.

I find if I'm carefull I can just pour it through the top grate into the water pan. I use a half gallon beer growler, just becuase I have it, and I don't wanna throw it away. Plus I think it's kinda cool

True. I think I will skip pineapple juice and just try apple juice. Leave the pinapple juice for spritzing ribs.

I think it enhances the flavor, except I think I used too much so I can taste it seperately from the pork, if that makes any sense, it's kinda hard to describe. I may try it again this weekend if I don't have to go on the road. Also I thought it enhanced the texture greatly, I was very pleased...

I'm done! after 18 hours on the pit and almost 4 inches of rain to boot! It tastes pretty good. I think I used too much FAB-P though. I used 2 oz per pound (mixed water to Fab 2 to one). I think next time I will use about half that amount and replace the water with apple juice with a bit of...

Yea, I misspelled FAB-P. My picnic is still going, it's rainy and windy and has been all night/day. It is at 170 so it shouldn't be long. I'll report on how the FAB-P tastes after I'm done, and some pics. I thought about using juice or stock, but for the 1st I just mixed it with water. The...

I got a picnic on the WSM chugging along at 240. I injected it with Fap-P and rubbed it down with Dixie Dust. Guess what, I have a digital camera now! Here is a couple pics from my begining, will post more at the end and give results for the Fab-P!

Let us know how they turn out!

My guess would be 180 but I don't know much about fresh hams. You could take them to 195 and make pulled pork out of them.

I concurr as well. Just smoke it on the WSM. I do it all the time. I try to maintain 250-300 degrees, and light on the smoke. It will turn out great.

Uh-0h my friend. If they truly are fresh hams, they won't taste like ham if all you do is rub/smoke them. That ham flavor comes from a cure. A strong brine or pumping them may help, but I don't think you have the time to cure them so they taste like cured ham.