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Old 05-05-2012, 01:16 PM   #21
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Re: Curing and smoking a 19lb fresh ham

I'd eat that sandwich.
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Old 05-05-2012, 01:27 PM   #22
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Re: Curing and smoking a 19lb fresh ham

Thanks you all for all the help on my first smoking adventure. I will be smoking the Ham on Monday and Tuesday using the Hickory/ Apple wood and maybe a finish with Cherry wood. I learn a good lesson, the difference between Grilling and smoking is, Grilling takes about 2 beers, Smoking takes about 2 six packs, good lesson learned........
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Old 05-05-2012, 01:38 PM   #23
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Re: Curing and smoking a 19lb fresh ham

that bacon looks really good, can't wait to see the ham pics
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Old 05-05-2012, 03:13 PM   #24
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Re: Curing and smoking a 19lb fresh ham



Now THAT is a masterpiece!!
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Old 05-05-2012, 07:02 PM   #25
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Curing and smoking a 19lb fresh ham

Looks great. Let's hear some info on the smoker.


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Old 05-06-2012, 01:29 PM   #26
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Re: Curing and smoking a 19lb fresh ham

Fart smeller?
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Old 05-10-2012, 12:26 PM   #27
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Re: Curing and smoking a 19lb fresh ham

Hey all, I smoked the Ham on Tuesday, this is what it looked like after it was smoked. I used Hickory at the start, Apple to smoke the rest of the way.



This is my smoker set up

http://www.brinkmann.net/images/product ... 21-S-l.jpg

I use a cast iron skillet on the botton tray of the smoker to keep the direct heat away from the meat being smoked. This method gives me the freedom so I can control a low/slow smoking process.
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