glad to join sitting out smoking a ham new to me

[fullback3233]

glad to be alive and living in Tn. smoking a ham for the first time wish everyone well and they could enjoy it with me tomorrow

 

[adiochiro3]

What time is supper?  I might be able to make it...

Welcome to the SMF!!!

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. 

 

[fullback3233]

just follow that good smell and we'll keep a light and sandwitch on for you

 

[teeznuts]

Welcome. I love smoking hams. I've been averaging one a week and they make the best sammiches.

 

[fullback3233]

just tasted alittle outer bark so good about fell over!  

 

[fullback3233]

hello teeznuts what temp should I get it to?

 

[teeznuts]

They're done at 160. I occasionally pull at 157ish and let it climb to 160 after its wrapped in foil.

 

[fullback3233]

thanks for the info I'm at 144 now been basting with it's juice seems to be doing good

 

[teeznuts]

http://www.smokingmeatforums.com/forum/thread/107896/father-s-day-ham-with-q-view#post_649642

here's one i did for father's day. pulled at 162 and it was still super tender and moist.

 

[fullback3233]

your ham looks great hope I do half as good. 150 temp now can't wait

 

[teeznuts]

those last 10 degrees are the worst. I get so impatient waiting for that delicious ham. Are you goint to take pictures to show everybody here? I actually have a ham sitting in the fridge that I injected with maple syrup that goes on in the morning. can't wait!

 

[africanmeat]

 

[fullback3233]

at 156temp wont be long now been taking pictures so I can put them up. Maple injection, wow that sounds great bet you can't wait

 

[teeznuts]

Can't wait! never injected a ham before so hopefully it goes well. I'll have Q-view up tomorrow after I smoke it.

 

[fullback3233]

can't wait to view it. My temp is 162 fixxing to wrap it and let it rest think I'll do the same it's 3:30 here in Tn. thanks a bunch for talking with me this evening

 

[teeznuts]

Awesome. Hope your ham turns out well. Can't wait to see the Q-view. How long did it take you? My ham last Sunday took about 11 hours. The previous Sunday's ham took 7 1/2. Both were just over 10 lbs. Never know.

 

[SmokinAl]

   Glad to have you with us!

 

[raptor700]

to SMF

Every day above ground.......................................... is a good day 

 

[fpnmf]

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html