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im in a heap of smoking trouble

post #1 of 17
Thread Starter 
my name i skimberly, im from so cal, my hubby went hunting last month a got a 656lb pig, needless to say after we took it to the butcher, the smalled ham is 38lbs.
post #2 of 17
Welcome to SMF, Kimberly! It sounds like you've got a lot of pork to work with. Do you have any specific plans for it?

It will help the folks around here to help you if you give us some information about what kind of smoker you will be working with, how much experience you have, and what part of the country/world you live in.

This is a great place to learn and share about smoking. Lots of friendly, helpful people hang out here.

We're glad to have you with us.
post #3 of 17
Thread Starter 
i have a propane smoker the brand is smokey mountain series, it measures 3' x 3' i think, bought it at basspro shop
post #4 of 17
post #5 of 17
post #6 of 17
Thread Starter 
what i am concerned with is the smoking time, also is it ok to have the smoker on all night? according to the site here, i should smoke it for 58 hours
post #7 of 17
Thread Starter 
thank you that site really helps, i will post on friday and let you know how it turned out
post #8 of 17
Kimberly:

I think this is beyond the ability of the GOSM. I would think it would have to be cut into smaller pieces.

Cowgirl has experience smoking whole hogs, hopefully she will be around soon to give you some advice.
post #9 of 17

Have To Agree

I have to agree with ron here..dont know if ya want a 38 lb ham....would serve alot of peeps..but im sure you can downsize it..congrats to your hubby..a big hog....mike
post #10 of 17
I also agree with Ron50!...That would be too large all in one piece for the GOSM to cook properly...

IMHO...the ham should be separated into 2 pieces, i.e., a 'butt' portion, and a 'shank' portion, assuming that this is a 'whole' ham...

It will cook much faster in the smaller sized portions...

It must be remembered that TEMPERATURE is the determining factor that indicates when meat is properly cooked!...It's the TEMP that's important...

TIME is only a relative indication, and will vary, sometimes greatly, from one portion of meat to another...

As MAVADAKIN has stated, that 38 lb. ham will feed LOTS of people!...At 1/2 lb. per person, it would probably feed up to 60 to 70 folks, depending on how much waste there is...eek.gif

Good Luck with your smoke...and Welcome Aboard the SMF!...PDT_Armataz_01_34.gif...We're glad to have you in our little family!...PDT_Armataz_01_18.gif


Until later...
post #11 of 17
hey LA-----dee.......(my best jerry lewis imitation)......heheh

you have any pics of that hog when your husband took it..........almost a junior version of HAWGzilla


welcome


d88de
post #12 of 17
Welcome to the forum Kimberly!icon_mrgreen.gif
That sounds like one big pig!!icon_eek.gif

Is it a cured ham? Did the butcher do anything to it....or is it a leg of pork?
post #13 of 17
Welcome Kimberly. There is a family full of friends here. Answers to every question.
post #14 of 17

Welcome

Welcome to smf, keep comin back.
post #15 of 17
Welcome to the SMF! icon_mrgreen.gif
post #16 of 17
Hello Kimberly, and welcome to the SMF. Usually we don't concern ourselves too much over smokin' times, we go by internal temperatures. A good an accurate meat probe thermometer will really help, along with knowing the temp at the grate/rack. Happy Thanksgiving!
post #17 of 17
Welcome Kimberly -

That sounds like a full leg ham! I'm with the breathren here, cut that baby down and smoke it in two or more pieces.

Brine it and smoke it real low and slow you won't regret it!

This is how I do my hams:

http://www.deejayssmokepit.net/Downl...ountryHams.pdf

Never did a wild one though. Good luck!
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