Mar 30, 2012 #1 wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY I just put three hams into the smokehouse. They will be done Sunday afternoon. Sent from my intergalactic communicator using Tapatalk
I just put three hams into the smokehouse. They will be done Sunday afternoon. Sent from my intergalactic communicator using Tapatalk
Mar 30, 2012 #2 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. Then it should make it to my house by Easter Sent using smoke signals because I'm a cheap bastard!
Mar 30, 2012 #3 Griff Master Chef Joined Mar 13, 2005 Messages 5,564 Location Anchorage, Alaska Nice.
Mar 31, 2012 #4 OP OP wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY Just checked them sat morning. They look good the smoke is rolling now. Sent from my intergalactic communicator using Tapatalk
Just checked them sat morning. They look good the smoke is rolling now. Sent from my intergalactic communicator using Tapatalk
Mar 31, 2012 #5 Vermin999 Executive Chef Joined Oct 7, 2009 Messages 2,848 Location San Diego CA Nice!
Apr 1, 2012 #6 OP OP wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY Hams are done and they look pretty good. Sent from my intergalactic communicator using Tapatalk
Apr 1, 2012 #7 Griff Master Chef Joined Mar 13, 2005 Messages 5,564 Location Anchorage, Alaska I'd say they look great.
Apr 1, 2012 #8 Puff1 Chef Extraordinaire Joined Feb 3, 2006 Messages 12,331 Location Warren, Mi. I concur. Very nice!
Apr 2, 2012 #9 bigwheel Master Chef Joined Jan 25, 2005 Messages 9,951 Location Foat Wuth Great job. Making me want some ham and eggs.
Apr 2, 2012 #10 Bob In Fla. Head Chef Joined Oct 26, 2008 Messages 1,115 Location O-Town, Florida BOB
Apr 3, 2012 #11 C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach does the smoke roll 100 percent of the time, or do you just go out and re-start the coals?
Apr 3, 2012 #12 OP OP wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY It's Electric...Cappy its 12hrs at 125*just heat...8 hrs at 145* with smoke..and then 165* for about 12hrs without smoke till it's done
It's Electric...Cappy its 12hrs at 125*just heat...8 hrs at 145* with smoke..and then 165* for about 12hrs without smoke till it's done
Apr 8, 2012 #13 OP OP wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY Going to make cracklings with the excess fat. Sent from my intergalactic communicator using Tapatalk
Apr 8, 2012 #14 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. I sat outside all day yesterday waiting for Fedex to show up with my piece of your ham!
Apr 8, 2012 #15 OP OP wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY I sent it ups. Sent from my intergalactic communicator using Tapatalk
Apr 8, 2012 #16 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. Damn, I watched him drive by licking his lips!
Jan 28, 2017 #17 D Dipesh Washing Up Joined Jan 23, 2017 Messages 25 Location kathmandu where is ham actually ??
Apr 7, 2017 #18 L Lance Bushrod Senior Cook Joined Sep 3, 2015 Messages 287 Location Tacoma A 16 pound ham from the Amana Meat Shop arrived here today, actually.