My Ham smoke w/pics

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
A three day smoke? What was the temperature for three days?

actually was 4 days, the temps outside ranged from 15 above down to -12 during the smoking period. used the heater in the MES and a hot plate in the GOSM just to keep above freezing inside smoker. i would turn the heater on the MES as low as possible. think it is a hundred deg. set the timer for 3 hours and let it go, did that twice a day as the insulation in the cabinet kept it above freezing. quite the mass of meat to chill down to so the meat itself acted as a thermal mass unit. In the GOSM just had the hot plate on almost low the whole while.

Its 8:30 am and all I got is coffee in front of me! I'd give u top dollar for that breakfast plate with extra ham! :icon_eek:

dothan eh. have a friend who lives in dothan...

That looks awesome E and I'll bet it tastes even better. Be hard to ever go back to store bought wouldn't it :biggrin:  Tell Tip hello and I'd bet his recipe was very good seems all of his are

howdy Jerry and Pops, will pass on to Tip... that is one thing you got right Piney... you cant buy stuff like this.
 
Looks-Great.gif
 
Great looking hams!!!

I just got done smoking up a pork loin and eating. But after seeing those pic's, I want to smoke up a ham for dinner now.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky