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Needs more smoke with cooking - The Great Outdoors 3405BG

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Line you water pan with foil add soaked hickory chips to it. Fill the hickory chip box with soaked hickory chunks. Keep your fire low. Low and slow babes. Keep the temp in the box to 190. Add more hickory every hour or so as needed.

Posted on Oct 09, 2010

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Posted on Jan 02, 2017

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Had a fully cooked ham and heated it up with the dressings for it. can tjis ham be frozen


hi Verene.
If you have leftovers, you can easily store ham in the refrigerator for up to a week. However, if you have a lot, or even a whole cooked or smoked ham left untouched, youcan keep it in the freezer for longer storage. ... 2 Place your sliced or cut-up ham into airtight freezer bags.

How to Freeze Cooked & Smoked Ham - Living The Bump

living.thebump.com/freeze-cooked-smoked-ham-7911.html
Can you freeze a cooked ham?Experts recommend freezing uncooked, uncured and fresh ham for 6 months or less. If the ham has already been cooked, it should be frozen for 2 months or less. If you plan on freezing a ham for more than a couple of months, you should buy it uncooked, put it in the freezer and then thaw it when you are ready to cook it.Can You Freeze Ham - Dereezedereeze.com/food-and-cooking/can-you-freeze-ham/Search for: Can you freeze a cooked ham?
if you need to read up some more then go to this link.
CAN COOKED ham be frozen Google Search

Nov 25, 2017 | The Kitchen Appliances - Others

2 Answers

Does it matter what shelve you smoke food on?


sure does , it more matters what food goes on what shelf , if you smoke meat and its cut about 3/8 thickly then you use a higher shelf, but if u smoke meat and its whole (takes a long time that way) then use the lower racks , it will be harder for the smoke flavor to penetrate inside the thicker meats , same goes 4 fish , thinner cuts top shelf , thicker cuts bottom shelf (unless you only want the smoke flavor on the crust ) then do just the opposite then

May 27, 2016 | Grilling

1 Answer

Cooking time/temp for smoked salmon


here's a link to my favorite website for smoked salmon.

 

If you enjoy outdoor cooking, smokiing, barbeque or cooking in general like I do, you will fall in love with the site!

 

http://www.amazingribs.com/recipes/seafood/schmancy_smoked_salmon.html  (smoked salmon)

 

www.amazingribs.com (homepage)

 

Enjoy!

 

Aug 06, 2011 | Masterbuilt 20070106 Electric Smoker

1 Answer

New sanyo microwave, steam or smoke coming out when cooking from 1 minute


Steam is OK as it means whatever is in there is boiling furiously, it may need turning off at that point!
Smoke though means it has gone too far. Check the cooking times used and the recommended cooking times on the packet along with the adjustment for the power of your oven.

Jan 13, 2011 | Sanyo Microwave Microwave Oven

1 Answer

My smoke detector periodically goes off when I am cooking although no smoke is detected.


You most likely have an ionization type detector which detects ionized particles of combustion. This type of detector does not look for smoke density but for ionized (excited) molecules in the air. Water vapor from cooking can and will set off an alarm. Burning a piece of toast in the toaster with little or no smoke will also cause a false alarm. Try moving the smoke detector further away from where you cook. This will most likely solve your problem. Hope this helps.

Jun 26, 2010 | GE Security Simon 3 Wireless Home Security...

1 Answer

I have a water smoke and don't know how to use it


The quick and short story is, fill the charcoal pan about 1/2 to 2/3 full of charcoal. Fill the water pan about 2/3 full of water and I add beer or whatever marinate I have left over. Spray PAM of similar item on your grills. Get the charcoal going, you need to try to regulate the temperature for 225 and maintain it for 4-6 hours depending on what you are cooking. You will need to reload the charcoal as needed to maintain the cook through out the period needed. I would start of with a couple whole chickens and put a digital thermometer in the breast. Cook till the breast reaches 170-175 and remove. Place soaked wood chips or chunks on top of the charcoal during the cook. The first hour it is important to keep some wood in there to get that smokey flavor. I use oak and Hickory.

If you really want to learn to cook good smoked foods, Google "smokering" and you will find a bunch of forums dedicated to the smoking foods and bunch of good people willing to help you learn.

May 09, 2010 | Meco 5025 Smoker

1 Answer

Replaced battery still beebing


Still beeping,brand new battery?Hook near a kitten?Cooking might set it off.Cooking or smoking set it off all the time.

Jan 16, 2010 | First Alert SA302 Dual System Smoke...

1 Answer

I have purchased a used upright New Braunfels Smoker and need an instruction manual on how to use it, ie. how much charcoal, cooking times, etc.


fill it almost half way spread it evenly and make sure the coal is fully fired before you but any meat in. If charcoal still burning not fully fire and red do not put any meat in the grill. Cooking will depend on what you cooked and quantity of meat. The more the meat the longer it will take. My suggestion is to keep your eyes on what your cooking and if need to pull the meat out and test it if needs to. By testing the meat here and there paying attention with hands on will give you and idea how your grill works. everyone cook or smoke differently, some like it juicy and other like it juicy/dry or fully cooked. Buying a grill is like having a new girlfriend, you have to get the feel to know that person. Smoking will take a bit longer than standard grilling. Hope that help some..enjoy!

Jul 10, 2009 | New Braunfels Cattleman Smoker 99204805

1 Answer

My Brinkmann Electric Smoke and Grill (Double) is cooking


I hope your turkey turned out OK. I read all of the smoking and grilling forums and it seemed to be a very common occurrence yesterday that turkeys cooked in far less time that the grill masters thought they would. Could be that most birds are pre-brined and the additional moisture causes the birds to cook faster. Could be that they are leaner than in the past and the fat renders sooner, causing internal temp to rise faster.

I would let it cook and just check the internal meat temperature at regular intervals starting about 15 minutes per pound.

At what temperature was your smoker running during your cook?

Pat

Nov 27, 2008 | Brinkmann Smoke' n Grill Electric Double...

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