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Recent content by bimmer

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  1. bimmer

    16# Bird & 12# Ham in an Electric Smoke Hollow

    Well now my bird is at 171. I'm thinking that although it doesn't have that deep tan color and is still pale, that I should take it out and maybe brown it in the oven. Otherwise it may become dry. The ham is at 124 to it's a ways to go yet. Your thoughts on the bird?
  2. bimmer

    16# Bird & 12# Ham in an Electric Smoke Hollow

    I have no problem finishing them off in the oven. I just don't want to be in the danger zone temp wise. It's been 2 1/2 hours now. I planned for it to take 6-7 hours.
  3. bimmer

    16# Bird & 12# Ham in an Electric Smoke Hollow

    The internal temp of the ham is 91 and the internal temp of the turkey is 147.
  4. 16# Bird & 12# Ham in an Electric Smoke Hollow

    16# Bird & 12# Ham in an Electric Smoke Hollow

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  5. Smoker on Thanksgiving.jpg

    Smoker on Thanksgiving.jpg

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    • Album: 16# Bird & 12# Ham in an Electric Smoke Hollow
  6. bimmer

    16# Bird & 12# Ham in an Electric Smoke Hollow

    No, I don't soak my chips at all. There is a small pan of water that holds a cup to a cup and a half. I've got the electric element cranked up to high. The ham does have a light glaze on it. I did exactly the same thing last year is the exact same size smoker but it was charcoal, not electric...
  7. bimmer

    16# Bird & 12# Ham in an Electric Smoke Hollow

    This is not going as planned. It's been two hours and my smoker has barely reached 200. I reintroduced fresh chips about 30 minutes ago. Is this normal based on having 2 large cut of meat in the smoker? At this rate we won't be eating dinner before 9pm.
  8. bimmer

    16# Bird & 12# Ham in an Electric Smoke Hollow

    Thanks Al! That's exactly what I needed to know. A Blessful Thanksgiving to you and yours!
  9. bimmer

    16# Bird & 12# Ham in an Electric Smoke Hollow

    Well friends it's been awhile since I've posted on here. In that time I've handed off my dual ECB smokers and replaced them with a deal I couldn't refuse on an electric Smoke Hollow.  As we speak I've got Wicked Baked Beans almost done for tomorrow. That's so I could fit both my 16# turkey and...
  10. Ham.png

    Ham.png

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    • Album: Maple Bourbon Ham
  11. bimmer

    Maple Bourbon Ham

    As promised, here on Christmas eve, I've prepped the ham for overnight marination. More to come tomorrow!
  12. Slide3.PNG

    Slide3.PNG

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    • Album: Maple Bourbon Ham
  13. Slide2.PNG

    Slide2.PNG

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    • Album: Maple Bourbon Ham
  14. Slide1.PNG

    Slide1.PNG

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    • Album: Maple Bourbon Ham
  15. Maple Bourbon Ham

    Maple Bourbon Ham

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