Search results

  1. J

    Confused about hams

    I appreciate your taking time to help, particularly us newbies. I'd like to start smoking hams, but am confused as to where to start. Clearly a raw ham is more time consuming than one that is partially cooked. But are partially cooked/seasoned hams ok for the WSM? What is your recomendation for...
  2. J

    Smoking swordfish

    Hi Gary: I'd like to smoke a 3 pound, 2" thick swordfish steak. I was going to use the Minion and Rogers Brown Sugar Rub technique from here on the board, figuring that what's good for salmon must be good for sword. Any comments? Cheers, Jay