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Guest
Guest
Chris, you had some simple guidelines for smoking a ham posted on the main page a while back. I should have copied them but I didn't. Could you share these with me again?
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This information came from Mike Scrutchfield, a huge WSM BBQ champ from about five years ago, and was posted on the main page of the Web site in April:
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Want to prepare your Easter ham on the WSM? Smoke your pre-cooked ham at 225*F to an internal temperature of 150*F, approximately four hours. Use a 50-50 mix of oak and cherry chunks as smoke wood. Enjoy! <HR></BLOCKQUOTE>
[This message has been edited by Chris Allingham (edited 06-20-2000).]
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Want to prepare your Easter ham on the WSM? Smoke your pre-cooked ham at 225*F to an internal temperature of 150*F, approximately four hours. Use a 50-50 mix of oak and cherry chunks as smoke wood. Enjoy! <HR></BLOCKQUOTE>
[This message has been edited by Chris Allingham (edited 06-20-2000).]
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Guest
Guest
Thanks Chris. I printed it this time.
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