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Always make your own smoked hocks

Mickey
Mickey Posts: 19,773
edited September 2016 in EggHead Forum
350 indirect (I do so few indirect cooks). I like a mix of cherry and sugar maple wood. Use both with and w/o bones. Vac & Freeze. No rubs, no S&P, no nothing except smoke.  Just like I do my hams. 

Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • Mickey
    Mickey Posts: 19,773
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • SciAggie
    SciAggie Posts: 6,481
    We like to cook hams the same way friend. I need to be making hocks too. Thanks for posting. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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