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Fresh ham/ pork shoulder

bwk180

Newbie
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Joined Aug 17, 2013
Four hours into a smoke and already hit 100 degrees should I be worried. It is about 18lbs. The two pictures attached are before going in the smoker and two hours in more to come.
 

hambone1950

Master of the Pit
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Joined Jul 23, 2012
What temp are you cooking at ? Are you worried that it's cooking too fast or too slow ?
 

bwk180

Newbie
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Joined Aug 17, 2013
I was at 225 with onboard analog thermometer but I don't have a back up to check that. I think it is going to fast. But I got a digital meat thermometer for Christmas and this is my first time using it. So this is my first time really seeing how it goes up. So I could just be paranoid. Lol
 

hambone1950

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You'll be fine...that's not too fast and like you say , it'll stall at some point and then you'll wish it'd go faster.
 

hambone1950

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What finished temp are you aiming for ? ......that's a bone in ham? It looks like a beauty.
 

bwk180

Newbie
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Joined Aug 17, 2013
Yes bone in fresh ham not cured so I'm treating it like a pork butt. And shooting for 190 or so to pull it for New Years dinner. Going to be a long night. Smoking it in cherry and going to finish it with apple since I need apple for my side dish of smoked Mac and cheese.
 

hambone1950

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Will that work ? Will it pull like shoulder ? Didn't know that was an option.
 

bwk180

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Joined Aug 17, 2013
I read where you can so I hoping. Just a different part of the pig. Front instead of back.
 

foamheart

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Eight hours in and temps are looking good sitting around 125 and rising slowly!!! Ready for the long haul overnight!!!
That is a beautiful picture, you should print it out and have it framed!  There is a wizened old smoker around here who would just say one word to you....... Patience.

And believe me he knows what he's talking about.

Looks really great so far.
 
Last edited:

driedstick

Smoking Guru
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Joined Nov 3, 2011
 
That is a beautiful picture, you should print it out and have it framed!  There is a wizened old smoker around here who would just say one word to you....... Patience.

And believe me he knows what he's talking about.

Looks really great so far.

12 hours in and the cherry pellets are taking their color.
Foamheart I think this is even a better one to frame but both are great - very nice

Great Job

 A full smoker is a happy smoker
 

hambone1950

Master of the Pit
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Joined Jul 23, 2012
Looks good , man. Are you cooking it for tonight , or just for whenever?
 

bwk180

Newbie
28
10
Joined Aug 17, 2013
Late lunch early dinner whatever you wanna call it thinking I have everything ready about 4. It sitting at 164 and climbing slowly. Doesn't look like I will have to cooler it at all today after temps settled down over night.
 

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