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  1. W

    Char-Griller 980 After Six Months

    Pulling it out wasn't really my first choice. Plus I dont really have anyway to store hot coals anyway. I guess I'm regulated to learning fuel sizes. I hate having to wait until the next morning to cover up. Especially if I know there is rain coming through the night. Oof. Yeah I've seen...
  2. W

    Char-Griller 980 After Six Months

    For those that have been running a 980 for awhile I have a few quick questions. #1 Cool down time. Ive done my burn-in(350 deg) and seasoning(350 deg) and 1 high temp grilling(550 deg). The cool down on the hopper seems excessive. It was still pretty warm to touch around 5 hours later. Warm...
  3. W

    Fresh leg(ham)

    This fall we butchered a 300lbs hog and I am left with two roughly 25lbs fresh legs(hams). We really do not eat ham and the process seems lengthy and, for us, unworthy of the effort. I am looking for other ideas I could do with it. I froze them until I figured out what I wanted to to with...
  4. W

    My first dry cured ham, wasn't sure if it was spoiling (Update, it came out PERFECT!! with QView!)

    That cut in the "elbow/tendon" is for the gambrel. When they hang the hog. I understand leaving the hock on for easier hanging...I guess...but why leave the trotter on?
  5. W

    My first dry cured ham, wasn't sure if it was spoiling (Update, it came out PERFECT!! with QView!)

    I butchered 3 hogs this winter and have all the hams just sitting in my freezer waiting to figure out what to do with them. Ill take any instructions you have. Your ham from 2013 looks wonderful.
  6. W

    BACON (Extra Smoky)

    Sorry for your loss. I took their advice and did a partial seal.
  7. W

    BACON (Extra Smoky)

    Quick question. Ill be started this method this evening for my first time attempt. Is it either beneficial, neutral, or harmful to vacuum seal the fresh sides during the curing process?
  8. W

    Is brining hocks a necessity?

    We recently butchered our first pig at home and I would like to smoke and then freeze the hocks for later use. Is it necessary to brine the hocks prior to smoking? An internet search turns up only brining versions of smoking hocks.
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