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  1. kihler

    Double Smoked Hams---Times 4 (Step by Step)

    I gave your smoking method a try and it came out great. I left it on the smoker about 4 1/2 hours. The IT was about 135, ok for a precooked ham. I'll never go back to my old ways of cooking ham. It was moist and had a nice smoke  flavor. I can't believe it was a .99 cent a pound ham.   Before...
  2. Double Smoked Hams---Times 4 (Step by Step)

    Double Smoked Hams---Times 4 (Step by Step)

    • kihler
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  3. DSCN3069.JPG

    DSCN3069.JPG

    • kihler
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    • Album: Double Smoked Hams---Times 4 (Step by Step)
  4. DSCN3064.JPG

    DSCN3064.JPG

    • kihler
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    • Album: Double Smoked Hams---Times 4 (Step by Step)
  5. kihler

    Clean up

    I run my racks through the dish washer, on pans setting and dry setting off. They will almost come clean, SOS will finish up the tough spots. Pull them from the dishwasher as soon as it finishes that way the tough spots are still soft. 
  6. kihler

    Smokers, Whats your age and how long have you been smoking???

    You have come to the right place. I'm old, 70, think about like a  23 year old, feel 70. I have been cooking, grilling and smoking about 40 years. If you have a question, this is the place to ask.  Welcome. Dennis
  7. kihler

    Wood, Chips or Pellets?

    Not when I'm smoking. I don't think my smoker would work with charcoal. I have a friend that uses charcoal, but he has a green egg. I have a smoke vault 24.
  8. kihler

    Wood, Chips or Pellets?

    I use chips in all my smoking. Put a layer of fine chip on the bottom of the chip pan and than a layer of bigger chips. The smaller chips get smoking fast and they get the larger ones going. I have never used pellets, I can't comment. But why would you use pellets when they are so many types of...
  9. kihler

    My First Time Today - Help Please

    I have made buckboard bacon and brought it up to a IT of about 155 - 160. The same temp as my regular bacon. I also have cured pork in the past and it turned out very good. I do a corned pork shoulder, following the same process as corned beef. I brought the IT up to about 158, took it off the...
  10. kihler

    TQ1, TQ2 and Pink Salt

    Both answers are correct. Salts for curing meats are used differently. It sounds like you're just starting to smoke and cure meats. Tender quick is easy to use and almost fool proof. One tablespoon per pound of meat. Morton sells a booklet that shows how to use tender quick. I use pink salt for...
  11. kihler

    My First Time Today - Help Please

    Here is a pic of my last batch. I do about 20 pounds at a time. Sure is good.
  12. My First Time Today - Help Please

    My First Time Today - Help Please

    • kihler
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  13. Bacon 1.jpg

    Bacon 1.jpg

    • kihler
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  14. kihler

    First time doing Bacon.

    Leave the skin on. Remove it after they are smoked. Don't cut it off, use your fingers and rip it off. Save the belly skin for soups, they add nice smoky bacon flavor to your soup. I always use a dry rub when I make bacon. Let us know how they turn out.
  15. kihler

    Smoken bacon

    Samples will be given out to anyone stopping by. May even open a beer.
  16. Smoken bacon

    Smoken bacon

    • kihler
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  17. kihler

    Smoken bacon

    It's another fine day here in Arizona. Had the smoker going and finished off 20 pounds of bacon. Some of the pork bellies had odd shapes, but they all taste good.  I use fruit woods when I smoke bacon. What do the rest of you use. Does the wood used change the taste very much?
  18. Bacon 1.jpg

    Bacon 1.jpg

    • kihler
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  19. kihler

    pork Butt bones

    Save up the bones and put rub on them and into the smoker they go. Smoke for about an hour or so. They make the best smoky soup broth. Add some beans and ham. 
  20. kihler

    Finally Found Fresh Belly

    Where do you live. In the Phoenix they are about 4 - 5 pounds each. It looks like they are a half belly. I find that a good size to work with. 
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