I have a steel smoker (Oklahoma Joe). It has a tower with 5 shelves and a side box for fire/grilling.?
I need to know how to smoke a ham in this thing. What kind of wood, what kind of ham, what do I do? Any suggestions?
Buy a fresh ham (fresh, as opposed to one already salt or smoke cured). Season it up as you like (S&P, onion and garlic powder, whatever).
Now, it takes no longer to smoke 5 hams than it does 1. Or a ham, a turkey, a chicken, and a pork butt than it does 1 ham. I’d suggest ifyou’re going to fire up that bad-boy, you make it worht your while and do more than a single ham. Obviously, a chicken will only take 4 hours or so, so you’ll be pulling it out before the ham is ready. Plus, different meats dripping juices on each other makes it all taste better!
Be sure you keep a pan of water in the tall chamber so the meat doesn’t dry out. Don’t be fooled by meat juices dripping into the water pan, and think there’s plenty of water. I use 2 pans: 1 to catch drippings, and 1 below it for the water, so I can easily see and add more water. You can also flavor yoru water w/ chunks of apple, orange, or onion.
Put yoru seasoned meat on the shelves, making sure the smoke can get in and aroudn them. If you ahve a large ham, maybe push it to the right side but beneath it put a beef brisket to the left side, so the smoke can kidn of zig-zag up and around it all.
Start your fire in the firebox. Use hickory, pecan, applewood, cherry, mesquite, or other wood you like. Once you’ve got a fire going, top it w/ a piece of wood that you’ve soaked for a few hours in water. This oen will not catch fire right away, but smoke. Open the air hole in firebox and the one at the top of the smoke chamber, so air will flow. This is what sucks the smoke into the meat. Just keep it low and slow (around 200ºF inside, if you have a thermometer) and check the water level and fire every couple of hours or so to see if you need to add more water, dry wood (for heat) or wet wood (for smoke). No need to flip meat or mess w/ it.
Ham or brisket should take about 10 hours; a turkey or pork shoulder/butt about 6-7, a chicken about 4..
BBQ Cooker Smoker tailgating grill, Reverse flow Lang style
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