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Smoked ham for x-mas

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biomeded

biomeded

Newbie
Original poster
Aug 8, 2010
4
10
Started this run on Thursday night, 30 lb ham, started around midnight, started one rack of baby back ribs at noon for 6:00 supper on Friday (3-2-1).  added 10 LBS bacon at 1:00 and a fatty around 1:30.  Picture is from around 3:00 friday.  m
bc1e7f1a_x-mashambaconfattyribs.jpg
 
Got to love a full smoker. I hope you have a crowd of people to help eat all that !! Looking good so far. I have a couple of sides of bacon curing myself that should be ready in a few days. What kind of temp.do you maintain in the smoker ?
 
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