"mk" > wrote in message
...
> Hi all,
>
> I have a 17 pound fresh ham from a pig that was slaughtered 3 days ago.
> I want to brine it and smoke it and would like all of your advice on:
>
> 1.) Your preferences in brine solutions and time of brining
> 2.) Cooking temps and times
> 3.) Wood chips that you think are best
>
> Thanks for any help,
>
> Mike
>

Are you trying to make a cured ham or made barbecue?

Different brines, different temperatures, different methods.

Hickory is the most popular for ham, but maple and apple are good also.
--
Ed
http://pages.cthome.net/edhome/