Good job Bear, gotta love the price on those especially around easter! they look mighty tasty im sure there wasnt many leftovers
Thanks Mark,Bear,
Nice looking hams. I have a couple of questions, in the picture you posted with the door to the MES open what is in the water pan next to AMNS? I have been putting my AMNS on the wire supports below the water pan with water in the pan. How does not using water in the pan work for you?
Mark
Thanks Al,Looks great Bear! I think this is ham weekend. I got one going in the smoker today too.
Thank You,A great post as usual for the Bearmeister. Excellent job my friend, looks like Giant came through for you again.
Thanks Rick!Good job Bear, gotta love the price on those especially around easter! they look mighty tasty im sure there wasnt many leftovers
Bear,
Nice looking hams. I have a couple of questions, in the picture you posted with the door to the MES open what is in the water pan next to AMNS? I have been putting my AMNS on the wire supports below the water pan with water in the pan. How does not using water in the pan work for you?
Mark
Thank You Ivie !Hey Bear first first I want to say thanks for being so helpful. I was looking at picture showing the inside of your smoker and noticed that it appears that you prefer to use the hickory dust in a seperate container from the drawer on the smoker for wood chips and chunks. I have no clue where to buy the hickory dust or how to use it. I have not seen it in Vegas. But I will do a search for a site that sells it. When do you use the dust rather than chips? Thank you Ivie
What he has is an A-MAZE-N-SMOKER. It is a box used for burning dust or there is a pellet version of it out now too. It is a simple addition to any smoker. It makes using the MES a breeze! You should be able to track down pellets a little easier then dust! Or just order it all from Todd he is the guy that builds the smokersHey Bear first first I want to say thanks for being so helpful. I was looking at picture showing the inside of your smoker and noticed that it appears that you prefer to use the hickory dust in a seperate container from the drawer on the smoker for wood chips and chunks. I have no clue where to buy the hickory dust or how to use it. I have not seen it in Vegas. But I will do a search for a site that sells it. When do you use the dust rather than chips? Thank you Ivie
LOL---Thanks Jimmy!!Now I KNOW that is way TOO MUCH Ham for You and the BearLady...I realize those Two are gone, but the NEXT time...I'm headin' EAST!...JJ
Thanks Billy!!Nice wind deflector..lol good looking ham great job
Thanks Scott!!!I think I dated them in High School.![]()
Just kidding. They really weren't named Ham.
BTW. your hams look awesome bear. Great deal on them too.
I don't think it will get to 130 IT if you're smoker temp is only at 130, even though that's 15 hours. You might have to jack it up a bit.I'm going to this to a whole smoked/cooked, bone in ham from Sam's for Easter. Going to give it some cherry smoke. I am planning on putting it in the smoker around 10PM and smoking smoking at 130. I'll get up early and check things and put it in a cooler when it reaches 130. Going to serve it at 1:00. Does this sound reasonable for a 20 pounder?
Maybe a little higher....140. I will put the spurs to the smoker early in the morning. Thanks!I don't think it will get to 130 IT if you're smoker temp is only at 130, even though that's 15 hours. You might have to jack it up a bit.I'm going to this to a whole smoked/cooked, bone in ham from Sam's for Easter. Going to give it some cherry smoke. I am planning on putting it in the smoker around 10PM and smoking smoking at 130. I'll get up early and check things and put it in a cooler when it reaches 130. Going to serve it at 1:00. Does this sound reasonable for a 20 pounder?
Bear
Just noticed this.
wow man, great set up, im at 5am now on easter ready to shove mine in the smoker.....Awesome dude, one of your glazes gonna get used, TY
That's Great !!!Bear I used Glaze #1 today and it was a huge hit. Thank you for sharing your recipe.
Jeramy