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Brrrr it's cold. Hope this works

post #1 of 12
Thread Starter 
Here on the family farm we like to get together and eat yummy food every week. We call it cousin night due to the fact we have 11 kids running around wreaking havoc on the world. I have smoked stuff for them before and it is usually requested every week. I've been neglectful of my smoking duties with it being so cold outside. It finally warmed up a bit so I thought about trying a ham today. I have also been neglectful to this fine community by not posting any of our adventures.
I loaded up my bradley with some apple pucks and cranked up the electrons to 225. Loaded up the ham at 7 this morning and hoping it will get done in time for dinner. I tried to get a pic but it is still dark up here in the great white north. Stay tuned for updates
post #2 of 12
Thread Starter 

Quick update. Ham is warming up nicely. It is currently 18 degrees outside. It is 203 in the smoker. The ham is 92. It will be a double smoked ham as it came from the store that way. Hope it gets done
post #3 of 12
It looking good. I've never done a ham but have been thinking about it.
post #4 of 12
Thread Starter 
It's pushing noon now and things are moving along nicely. The outside temp is now at 22. Chamber at 215 ham is at 124. 20 more degrees in 4 hours should be doable. Need to get going on some scalloped potatoes.
post #5 of 12
Thread Starter 

Well seeing how fast all those kids ate up that ham, I guess it went over well. It was a straight forward smoke nothing fancy. It was in the smoke for about 8 hours. I pulled it at 156. Would have liked to have stopped it at around 140 but I got carried away reading books to the kids. It was precooked so I could have pulled way earlier. It still turned out very tasty. Served it with scalloped potatoes and mixed veggie we grew this year. Still want to cure my own ham some day.
Jason
post #6 of 12
Looks like a tasty meal! Nice smoke!
post #7 of 12

Dang it man that looks good,,,great Job!! Smoke them Scalloped spuds next time since you already have the smoker going just put them under the ham ,,, They are to die for also,,,,

 

A full smoker is a happy smoker

 

DS
 

post #8 of 12
Thread Starter 
Will try it next time. I read some threads on smoked spuds. Sounds good if I had more room. Had a couple racks of beef bones in for stock. Need a bigger smoker. Got a smokehouse with a pit in mind for this summer.
Jason
post #9 of 12
Quote:
Originally Posted by AKDutchguy View Post

Will try it next time. I read some threads on smoked spuds. Sounds good if I had more room. Had a couple racks of beef bones in for stock. Need a bigger smoker. Got a smokehouse with a pit in mind for this summer.
Jason

 

Can you say "Ruh roh"? It's only the beginning... :rolleyes:

 

 

 

 

Nice job, lookin' good!!! 241.png 

post #10 of 12
Thread Starter 
Quote:
Originally Posted by sfprankster View Post

Can you say "Ruh roh"? It's only the beginning... rolleyes.gif

I see it coming and I like it. Just need time and money. Don't have enough of either
Jason




Nice job, lookin' good!!! 241.png  
post #11 of 12
That ham looks good. I feel the same way about not having enough room. I regret not building my smoker bigger but when your just wanting to smoke a couple racks of ribs it sucks firing up the "big" smoker because of the amount of wood it uses. I want to build a smaller smoker for my smaller cooks and modify a second rack for my bigger smoker.
post #12 of 12
Thread Starter 
I will keep the bradley around for sure. It's handy for smaller family meals. Don't think it can handle 100 lbs of sausage.
Jason
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