Recent content by spazluc

Man I Hope so, everyone ranted and raved over how good they were. Now if I can do it again I'll be set :)

Hey all, did my 1st set of spare ribs today. Did one with a bbq rub and the other with brown sugar, maple syrup and honey glaze. Smoked them about 4 1/2 hrs @250 mopping evey 50 mins and wrapped for last 1hr of cook time. They were AWESOME! Fall off bone, jucy!! Thanks to you all and the...

Thanks everyone for the information. It turned out awesome. Smoked the ham, baked beans, biscuits and wife.made homemade mac&cheese.

True, either way it needs smoked. I was hoping to get a rough idea when I'd need to start it. But I can cooler it if it's ready before we need it. Thanks for the help.

Ok I did, and there is a ton of post. I read the ones by Bear, and he used store bought pre cooked hams. What I'm asking is: (mine that came from butchers wrapped in butcher paper that I had "cured and smoked") is it consider precooked or should i cook it as if it were a raw ham. I dont know if...

Hi all, I have the in-laws visiting tomorrow and my wife just informed me that I'll be smoking one of our hams we just got from our hog. When I got the hog processed I had the bacon and hams "cured and smoked" by the butcher. I believe it was a wet cure (but not 100%) nor did I get them spiral...

They were 425lbs live, and about 290 processed. They were berk/yorkshire cross. Just made a shoulder roast today - 250/275 for about 7 1/2hrs.

I'll try it out once we get some mason jars and keep ya updated.

Pretty sure i got some. They just put all the fat into a large bag and froze it. Hope ill be able to tell which is which.

Had my last 2 hogs processed (sold 1 and kept 1) this past week. Both came in at 425lbs live, and about 290lbs hanging. Other than the hams, bacon and a couple other cuts that are being smoked here's my haul. Also, I kept all the fat to make my own lard and hopefully some krackelings! Woot woot!

Still new to smoking, and today I made a 5lb pork loin with a applewood rub and smoked with applewood. Turned out moist and so flavorful.

We are 1/2 way between Upper Sandusky and Bucyrus. If that helps any.

I know them quite well. Unfortunately I don't know how to make em, just how to eat em

Yep, went to get pavers but they didn't have any I was looking for, so thought the rocks would work and so far so good.

Here is my set up. It's a Char-griller unit with a Char-broiler fire box. I flipped the pan inside the unit and put a few holes in it. Lined the inside with heavy duty foil, extended the exaughst, and finally put some clean river rock in main unit to act as heat sinks. I only smoked some store...