For years, the best ham to smoke on a pellet grill lacked a reliable way to add consistent, flavorful smoke without fuss. That’s why I was excited to test the SHIKORI Smoke Tube for Pellet Grill, 6-inch, 5-Hour Smoke. After hands-on use, I can say it truly transforms your smoking game—easy lighting, versatile wood pellet options, and sustained smoke for hours. It fits all grill types, from electric to charcoal, and produces rich, billowing smoke that penetrates the ham perfectly.
This smoker tube’s stainless steel construction feels durable and heat-resistant, meaning fewer worries about rust or breakage. I especially appreciate how simple it is to clean and reuse—saving time and money. Compared to other dip-style smoke generators, it lasts longer and offers more steady, controllable smoke, making your ham flavorful without any overpowering bitterness. Trust me, after testing many, this small but mighty tube stands out for its reliability and ease of use. It’s a game changer for anyone serious about smoky ham—highly recommended for your next cookout!
Top Recommendation: SHIKORI Smoke Tube for Pellet Grill, 6-inch, 5-Hour Smoke
Why We Recommend It: This smoker tube outperforms alternatives with its high-quality 304 stainless steel, which resists rust and heat. Its 5-hour smoke capacity is ideal for ham, providing consistent smoke without needing constant refills. Unlike stick or box smokers, it’s reusable, easy to clean with the included brush, and compatible with various wood pellets like cherry or hickory, which enhance ham’s flavor. Its versatility and durability make it the best choice for reliable, flavorful smoking.
SHIKORI Smoke Tube for Pellet Grill, 6-inch, 5-Hour Smoke
- ✓ Easy to use and clean
- ✓ Compatible with all grill types
- ✓ Long-lasting stainless steel
- ✕ Smoke duration could be longer
- ✕ Slightly small for big batches
| Material | 100% high-quality 304 stainless steel |
| Length | 6 inches |
| Smoke Duration | up to 2.5 hours per fill |
| Compatible Grills | Electric, gas, charcoal, pellet grills of any size and shape |
| Pellet Compatibility | Cherry, hickory, mesquite, apple, pecan |
| Additional Accessories | Includes cleaning brush, S hooks for hanging |
Ever struggle to get that perfect smoky flavor on your ham without turning your kitchen or grill into a mess? I found that tossing this SHIKORI Smoke Tube onto my pellet grill made all the difference.
It’s a game-changer for adding deep, rich smoke without fuss.
The tube is a solid 6 inches long and made from high-quality stainless steel, so it feels sturdy and durable. I filled it with cherry and hickory pellets—just a few handfuls—and lit it with a torch.
Within about five minutes, I blew out the flame and placed it on my grill, and the billowing smoke started almost immediately.
What I loved is how versatile it is. Whether I was cold smoking cheese or hot smoking a ham, it delivered consistent smoke for over two hours.
The smoke was rich and flavorful, exactly what I wanted for my holiday ham. Plus, it worked perfectly on my gas grill, and I imagine it would do just as well on a charcoal or electric setup.
Cleaning was straightforward thanks to the included brush, and the tube’s stainless steel construction means I can reuse it many times without worrying about rust or damage. It’s compact enough to store easily, yet produces plenty of smoke to make a noticeable difference in flavor.
Overall, if you’re after a simple, reliable way to infuse your ham with smoky goodness, this tube is a smart choice. It’s easy to use, versatile, and built to last—definitely a handy addition to your grilling arsenal.
What Types of Ham are Ideal for Smoking on a Pellet Grill?
The best types of ham to smoke on a pellet grill include:
- Bone-In Ham: This cut includes the bone, which allows for richer flavor and moisture retention during the smoking process.
- Spiral-Cut Ham: Pre-sliced for convenience, spiral-cut ham absorbs smoke flavor well and cooks evenly, making it ideal for pellet grill smoking.
- Country Ham: This dry-cured ham has a robust flavor profile that complements the smoky notes from the grill, resulting in a unique taste experience.
- Fresh Ham: This is an uncooked and unsmoked pork leg that allows for a customizable flavor profile, ideal for those who enjoy experimenting with different spice rubs and marinades.
Bone-in ham is particularly favored because the bone contributes to a deeper, more complex flavor while keeping the meat juicy during the smoking process. The natural fat in this cut also renders beautifully, adding additional moisture and richness.
Spiral-cut ham is not only convenient due to its pre-sliced nature but also allows for even smoke penetration throughout the meat. This type generally has a good balance of meat and fat, ensuring that it stays moist and flavorful throughout the cooking process.
Country ham is known for its intense flavor, often resulting from the aging and curing process. When smoked, this type of ham can develop a delightful contrast between the salty, savory characteristics and the sweet, smoky notes from the grill.
Fresh ham presents a blank canvas for flavor, allowing cooks to apply their unique spice rubs and brines before smoking. This versatility makes it a favorite among those who appreciate tailoring their meat to their own taste preferences.
What Flavor Profiles Does Each Type of Ham Offer When Smoked?
- City Ham: City ham is typically wet-cured and has a milder flavor profile, which becomes deliciously enhanced when smoked. The smoking process adds a subtle smokiness that complements the inherent sweetness of the meat, making it a popular choice for those who prefer a more delicate flavor.
- Country Ham: Country ham is dry-cured and generally saltier, offering a robust and intense flavor. When smoked, it develops a deep, smoky richness that pairs well with its natural tanginess, making it an excellent option for those who enjoy bold and savory tastes.
- Spiral-Sliced Ham: This type of ham is pre-sliced for convenience and is often glazed, leading to a sweet and savory flavor combination. Smoking it can enhance its caramelized glaze, adding layers of smokiness that elevate its overall taste without overpowering the sweetness.
- Prosciutto: While not traditionally smoked, some varieties of prosciutto can be imparted with smoke for a unique flavor twist. The delicate, salty, and nutty profile of prosciutto becomes wonderfully complex when smoked, providing a gourmet experience that pairs well with cheeses and fruits.
- Black Forest Ham: This German-style ham is known for its rich flavor and distinctive seasoning, often including garlic and spices. Smoking this ham adds a deep, aromatic smokiness that enhances its savory notes, making it a great choice for sandwiches or as part of a charcuterie board.
How Should You Prepare and Season Ham Before Smoking?
To prepare and season ham before smoking, follow these essential steps:
- Selecting the Right Ham: Choose a fresh or pre-cooked ham, with bone-in options typically providing more flavor. The best ham to smoke on a pellet grill is often a bone-in or spiral-cut ham, as they allow for even smoking and easier slicing once cooked.
- Brining the Ham: Consider brining your ham for 12 to 24 hours to enhance moisture and flavor. A simple brine can consist of water, salt, sugar, and spices, which will infuse the meat with a savory profile during the smoking process.
- Dry Rub Application: After brining, apply a dry rub to the surface of the ham, incorporating flavors like brown sugar, paprika, garlic powder, and black pepper. This not only adds flavor but also creates a delicious caramelized crust when smoked.
- Injecting Flavor: For added depth, you can inject a marinade directly into the ham, using a mixture of apple juice, honey, and spices. This method helps to ensure that the flavor penetrates deeply into the meat, enhancing its taste and juiciness.
- Resting Before Smoking: Allow the seasoned ham to rest at room temperature for about 30 minutes before smoking. This helps the rub and flavors to adhere better and ensures even cooking during the smoking process.
- Choosing Wood Pellets: Select wood pellets that complement the flavor of the ham, such as apple, cherry, or hickory. These woods impart a sweet and smoky flavor, enhancing the overall taste of your smoked ham.
What is the Optimal Cooking Time for Smoking Ham on a Pellet Grill?
The optimal cooking time for smoking ham on a pellet grill generally ranges from 4 to 6 hours at a temperature of 225°F to 250°F, depending on the size and type of the ham. This cooking method infuses the meat with a rich, smoky flavor while ensuring it remains juicy and tender.
According to the USDA, the safe internal temperature for ham is 145°F, and it is recommended to allow for a resting period after cooking to ensure that the juices redistribute throughout the meat. The best ham to smoke on a pellet grill includes bone-in or boneless hams that are fully cooked or cured, as they benefit most from the additional flavor and moisture provided by the smoking process.
Key aspects of smoking ham on a pellet grill include selecting the right type of wood pellets, monitoring the internal temperature, and using a meat thermometer for accuracy. Wood types such as hickory, apple, or cherry can impart different flavors to the ham, enhancing its taste. Additionally, maintaining a consistent temperature is crucial for even cooking, which can be achieved with the precise temperature control that pellet grills offer.
This method of cooking not only enhances the flavor but also provides a unique, festive presentation for gatherings and special occasions. Smoking ham can elevate ordinary meals into gourmet experiences, making it a popular choice for holidays like Easter and Thanksgiving. Furthermore, the smoking process can help in preserving the meat, extending its shelf life when properly stored.
Benefits of smoking ham include the development of a distinctive flavor profile that is difficult to replicate through traditional cooking methods. Additionally, the smoking process can create a caramelized outer crust, known as the bark, which adds texture and taste. Pellet grills also offer convenience, as they can maintain a steady temperature for prolonged periods, allowing for greater flexibility in cooking times.
Best practices for smoking ham on a pellet grill involve preheating the grill, ensuring adequate smoke circulation, and monitoring the internal temperature of the meat regularly. Using a brine or glaze can further enhance the flavor and moisture retention, while wrapping the ham in foil during the last hour of cooking helps to prevent it from drying out. These techniques ensure that the ham is not only safe to eat but also deliciously flavorful and moist.
What Glazes Enhance the Flavor of Smoked Ham?
The best glazes to enhance the flavor of smoked ham include:
- Brown Sugar and Honey Glaze: This classic combination adds sweetness that caramelizes beautifully during the smoking process. The brown sugar provides a rich, molasses-like flavor, while honey adds a floral note that complements the savory ham.
- Pineapple and Mustard Glaze: The tangy sweetness of pineapple combined with the sharpness of mustard creates a vibrant contrast to the smoky flavor of the ham. This glaze also helps to tenderize the meat, making it juicy and flavorful.
- Maple Syrup and Bourbon Glaze: Maple syrup brings a unique sweetness, while bourbon adds depth with its warm, oaky notes. This glaze not only enhances the flavor profile but also gives the ham a beautiful glossy finish.
- Cranberry and Orange Glaze: The tartness of cranberries paired with the citrusy brightness of orange creates a refreshing balance to the richness of the ham. This glaze can elevate the dish with its festive flavors, making it perfect for holiday gatherings.
- Spicy Chipotle and Apricot Glaze: For those who enjoy a kick, this glaze combines the smokiness of chipotle peppers with the sweetness of apricot preserves. It adds a complex flavor that enhances the ham while introducing a spicy element that excites the palate.
What are Common Mistakes to Avoid When Smoking Ham on a Pellet Grill?
When smoking ham on a pellet grill, avoiding common mistakes can greatly enhance the flavor and texture of the final product.
- Choosing the Wrong Type of Ham: Selecting a low-quality or overly processed ham can lead to disappointing results. Look for a fresh, bone-in ham, preferably one that is labeled as “natural” or “organic” to ensure better flavor and texture during the smoking process.
- Not Brining the Ham: Skipping the brining step can result in a dry ham after smoking. Brining not only helps to infuse moisture but also enhances the flavor; ideally, you should brine your ham for at least 12-24 hours before smoking.
- Using Too Much Smoke: Overloading the ham with smoke can lead to a bitter taste. It’s best to use a mild wood like apple or cherry, and to monitor the amount of smoke produced, ensuring it complements rather than overwhelms the natural flavors of the ham.
- Incorrect Temperature Settings: Cooking ham at too high a temperature can cause it to dry out, while too low can result in undercooking. Aim for a steady cooking temperature of around 225°F to 250°F, which allows the ham to cook through evenly while absorbing smoke flavor.
- Not Using a Meat Thermometer: Failing to check the internal temperature can lead to overcooked or undercooked ham. Use a reliable meat thermometer, aiming for an internal temperature of 140°F for pre-cooked hams, or 160°F for raw hams, to ensure safety and quality.
- Skipping the Resting Period: Cutting into the ham too soon can cause juices to escape, resulting in a dry product. Allow the smoked ham to rest for at least 15-30 minutes after removing it from the grill, giving the juices time to redistribute throughout the meat.