SmokinAl
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Smoked a ham & a spinach & provolone fattie yesterday. The ham is in the pork section. Here's a look at the fattie. Smoked it at 215-225 for about 3 hours. Really got some good smoke penetration.
Thanks for looking! Here's the link to the ham:
http://www.smokingmeatforums.com/forum/thread/102518/maple-bourbon-ham-w-q-view
Thanks for looking! Here's the link to the ham:
http://www.smokingmeatforums.com/forum/thread/102518/maple-bourbon-ham-w-q-view
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