glad to join sitting out smoking a ham new to me

Discussion in 'Roll Call' started by fullback3233, Jul 9, 2011.

  1. 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
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

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

    Welcome to the SMF!!!
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. [​IMG]
  4. just follow that good smell and we'll keep a light and sandwitch on for you
  5. teeznuts

    teeznuts Master of the Pit

    Welcome. I love smoking hams. I've been averaging one a week and they make the best sammiches.
  6. just tasted alittle outer bark so good about fell over!  
  7. hello teeznuts what temp should I get it to?
  8. teeznuts

    teeznuts Master of the Pit

    They're done at 160. I occasionally pull at 157ish and let it climb to 160 after its wrapped in foil.
  9. thanks for the info I'm at 144 now been basting with it's juice seems to be doing good
  10. teeznuts

    teeznuts Master of the Pit

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

    teeznuts Master of the Pit

    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!
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

  14. 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
  15. teeznuts

    teeznuts Master of the Pit

    Can't wait! never injected a ham before so hopefully it goes well. I'll have Q-view up tomorrow after I smoke it.
  16. 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
  17. teeznuts

    teeznuts Master of the Pit

    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.
  18. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!
  19. raptor700

    raptor700 Master of the Pit OTBS Member

    [​IMG]to SMF

    Every day above ground.......................................... is a good day [​IMG]

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