Ham Steaks and Hocks

[SmokinEdge]

Another batch of hams and hocks today. It’s windy and warm so we will see how this goes. Warm smoke 130-140* cherry and pecan as usual. We have one more sow to butcher soon before temps get too warm so will be a rush to get those bacons and hams done.

 

[TNJAKE]

Here for the finish

 

[gmc2003]

Looks like your off to a fine start.

Point for sure
Chris

 

[DougE]

I'm in.

 

[indaswamp]

Along for the ride on this one too...

 

[bauchjw]

Looks so cool! I’m in!

 

[SmokinEdge]

I fought wind all day. Anybody who says wind is not a factor in smoking meat in a smokehouse has never done it. Sustained 30-35mph winds with gusts to 40-45mph, and here in the mountains that means swirling wind. My fire blew out 4 times and I just could not keep consistent smoke. I was pissed all day cursing that wind.

All that said, we pushed through for 12 hours of total time of warm smoke. I thought about another round tomorrow but, more wind, so this is the finished product. Not my best, but battling 75* ambient and those damn winds, I’ll call this good. Thanks for looking and for the likes. Keep rolling smoke folks, rain or shine it can be done.

 

[DougE]

Sorry it was an all day fight with the weather, but they did get some real nice color, and they look delicious.

 

[SmokinEdge]

Sorry it was an all day fight with the weather, but they did get some real nice color, and they look delicious.

Thanks Doug. Yes they are acceptable and will be delicious. Starting out this morning I knew it would be a fight. I posted this thread for that reason. Endure to persevere. These are for Easter. I got them done, that’s the important thing. The hocks are just for soups and beans.

 

[Sven Svensson]

Those look like beauties to me! Very nice work.

 

[indaswamp]

Looks awesome to me. Great Color. You never learn anything new when it is easy....only though challenges to your skill set. Glad you got it done.

On your propane burner-are you running 1 or 2 rows of jets? I find choking the flow back to 1 row of jets really helps out in the wind to prevent blowouts.

 

[SmokinEdge]

Looks awesome to me. Great Color. You never learn anything new when it is easy....only though challenges to your skill set. Glad you got it done.

On your propane burner-are you running 1 or 2 rows of jets? I find choking the flow back to 1 row of jets really helps out in the wind to prevent blowouts.

This is a fairly old burner. It has elongated holes around the perimeter, more on the side, no holes on top. I’m seriously thinking I need to change my burner set up.

 

[TNJAKE]

Outstanding color on that pork Eric. Nice work as usual bud

 

[sawhorseray]

Way to hang tough, some gorgeous work there! RAY

 

[SmokinEdge]

Those look like beauties to me! Very nice work.

Thank you Sven. I’m going to have to change my process a little. Seems more and more I’m smoking in the spring and summer months these days, it’s not as easy to do right as is in winter.

Outstanding color on that pork Eric. Nice work as usual bud

Thank you Jake. That cherry/pecan does a great job.

Way to hang tough, some gorgeous work there! RAY

I appreciate the kind words Ray. Thank you for stopping by.

 

[Rafter H BBQ]

Very nice, top notch stuff there!

 

[Bearcarver]

Tasty looking Vittles there!!
Nice Job!

Bear.

 

[one eyed jack]

Another point for color.

The shot of the hams is money, Big Money.

 

[thirdeye]

... keeping the tradition alive. All looks really good.