Grampy
New member
I just finished my first smoke with my new Smokin-it #2 and I have to say I am a little disappointed. I seasoned the new smoker per instructions and I attempted to smoke a Hormel spiral cut ham using hickory chunks. I rubbed Dijon mustard all over the ham and sprinkled it with brown sugar and placed it on the SI #2 at 225 degrees. After 2 hours I sprayed the ham with pineapple juice and wrapped it in foil and put back in the smoker for another hour. When that hour was up I unwrapped the foil from the ham and covered it again with brown sugar and sprayed it again with pineapple juice and placed it back on the smoker for another hour to glaze the ham. Total cook time 4 hours.
The results were disappointing. The outside bark and outer edges of the ham where very bitter tasting. I am assuming from too much smoke? I used 3 chunks of Western Hickory smoking wood. I do not know the weight of the chunks I used. I have used this same recipe with hams using different smokers and have never had this result. The only thing I can figure is I used too much wood to create that bitter taste. Any thoughts or suggestions would greatly be appreciated.
The results were disappointing. The outside bark and outer edges of the ham where very bitter tasting. I am assuming from too much smoke? I used 3 chunks of Western Hickory smoking wood. I do not know the weight of the chunks I used. I have used this same recipe with hams using different smokers and have never had this result. The only thing I can figure is I used too much wood to create that bitter taste. Any thoughts or suggestions would greatly be appreciated.
