Recent content by Wyeast

quick follow-up, this turned out unreal! Better than any store bought already cooked ham I've had. Now we've got leftovers for the next 8 days :D while resting IT went a tad higher than ideal but not so high+ham pretty forgiving. not like overcooking scallops or steak. more details and pics...

Bearview?? Okay, so I'm going to put together something simple mostly sugar focused with small amount of salt and spice as a rub. Should I put it on tonight? any merits to taking it out of package this evening and letting the ham dry a bit with rub on it? Still plan to baste with maybe a...

Thanks Pineywoods! I'll definitely take some pictures and will have some fun sharing here. Anyone else have any recommendations or thoughts on rub/cook time/temp? It's an 8#.. I am thinking since this is a ham the 160~ internal is basically good, I'm not trying to get it to 190-200 so it's...

Thanks for the warm welcome everyone! Looking forward to smoking this ham for christmas..time to hop over to my other thread..

Hello, Silver lining to covid times, holidays at home has had me pursuing and trying some new things in the smoker. We ordered a 5-6lb ham for Christmas like in the link here (https://tailsandtrotters.com/products/top-round-ham?variant=940524595) however unlike in that link, this is uncooked...

Hello from Oregon! I've lurked here long enough not to be polite and say hello. So many of you are such experts with smoking, it is always a joy to come along and ready through hearing everyone talk about their smokes. I've just got a basic MES 30 for about 2 or 3 years now and I mostly do pork...

Sorry new here. I tried search function but was not finding what I was looking for. I'm curious about smoking a smaller pork belly above a much bigger pork soundeds in my MES. At first it seemed like a good idea but the more I've thought about it it, I was worried the fat drippings would...