How to Smoke a Ham Hock

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    • 1). Set up your smoker according to the manufacturer's instructions.

    • 2). Soak hickory chips covered with water in a disposable aluminum pan for 30 minutes to an hour.

    • 3). Start the fire in your smoker or plug it in if it is an electric model.

    • 4). Place the soaked wood chips in the smoking tray.

    • 5). Set the ham hocks on the wire racks of the smoker. Leave at least an inch between each hock on the rack.

    • 6). Close the smoker and smoke the hocks for several hours or overnight. Check the smoker every 2 to 3 hours; add charcoal and soaked wood chips if you're using a charcoal smoker. Add soaked chips as needed to keep the smoke level high if you're using an electric model.

    • 7). Remove the ham hocks from the smoker at the end of the smoking process. The hocks are ready to be cooked, or they can be frozen for later.

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