My first use with the new AMNPS was Sunday doing the buckboard bacon and pulled cured ham. I guess everyone has to try it before they understand how nice it really is. Light it and forget it is really nice to work with.
I started at 4AM firing up the smoker to 140 and cutting it back to 120 once it was hot. I put on the pieces on several racks as I had lots of pieces to do. Thinnest on top.
Everything went pretty close to your times on the internal temps. I started with hickory for about 5 hours and it graduated over to Apple and then Cherry at the last couple of hours.
I pulled the bacon at about 120 on them. I left the ham pieces uncovered but in pans once they hit 165 until they hit a bit over 200.
Just out of the fridge and washed off a bit.
Fry test. I love these..
Hams just out of the smoker.
Some pulled for testing..
One more pic added to show it sliced and sealed for freezer.
Overall it is awesome dude. The bacon almost was too good to even smoke, so I know it is better now. Can't wait to try it later today. Ham is incredible.
Edited by ibdagriz - 2/19/15 at 8:42am