Butchered a hog a couple weeks ago and I have a 22# and a 24# ham in the brine. Me and my buddy are going to put our Bradley smokers to work this weekend. Start to finish it should be 36-hours of entertainment! They go in the smoker Friday evening and I will try to keep pictures posted through the weekend.
We'll be awatchin... :D
Hams in the brine in a cooler. Temperature of brine 35.2 degrees F.
Roll over every 24-hours....they want to float a little.
(http://i1133.photobucket.com/albums/m594/tfloen/SAM_0121.jpg)
wheres this octopus of wires and this $10,000 controller ?
LTS
Frankensmoker ?
That was going to be a suprise! For everyone else here is the scoop. The smoker is going to have PID control of the heating element using a really expensive industrial control system called DeltaV. I have calibrated (4) industrial temperature transmitters to monitor the smoker temperature and the internal temperature of the ham in a few locations. All these measurements connect into the DeltaV system. The output of the control system will use time-proportioning control of a solid-state relay to manipulate the duty cycle of the heating element. All this will be interfaced to my laptop with a graphical interface, including graphical trending of all temperatures, so I can watch what is going on and adjust the software-based PID controller settings if necessary. Over-kill??? Yep! Why? Because I am bored and it will help pass the 36-hours waiting for the ham to get finished.
when I did one a while back I just drank Gentleman Jack and Bud light for the 30 hours.
Sounds like quite a setup.
Even though you are turning the hams every 24 hours, you should weigh them down so that they are fully submerged. By the looks of you cooler you can do this by placing a small rimmed sheet pan over the hams, and add a few heavy plates. But continure to turn them, and stir it up some at the same time.
Quote from: GusRobin on December 14, 2011, 08:27:53 PM
when I did one a while back I just drank Gentleman Jack and Bud light for the 30 hours.
I like this method of smoker monitoring. ;D
cant wait
That sounds like quite a system! But, you forgot one thing -
EATIN' IT!
I do like to open the door once in a while. Not so much to look as my chimney does such a good job I don't get the great aroma otherwise. LOL
Tomorrow night we go. The smoker is all rigged up to the DeltaV DCS control system and I tuned the PID loop tonight. Going to monitor and control the smoker temperature, monitor the meat in two locations, and monitor the outside temperature for the heck of it. I will have a graphical display of all this on the laptop, real-time and will be able to switch to the historian to see what all the temperatures have done over the approximately 36 hours. My wife thinks I am crazy.....probably true.
Looking forward to pictures of the 10 million dollar hams!
You got any pics of this so called Delta Force, Navy Seal, Special Forces, Recon calibrating thingamajig ya talking bout. :D :eek:
Sent from my iPhone using Tapatalk
(http://i1133.photobucket.com/albums/m594/tfloen/ham1.jpg)
The ham is hanging!!!
(http://i1133.photobucket.com/albums/m594/tfloen/ham2.jpg)
Transmitters sending temps to DeltaV
(http://i1133.photobucket.com/albums/m594/tfloen/ham3.jpg)
Computer screen displaying internal and external temps, Software-based PID controller on the right of screen.
Another screen graphs the trends of all temperatures and the duty cycle of the heating element.
(http://i1133.photobucket.com/albums/m594/tfloen/DeltaV.jpg)
DeltaV rack to interface sensors and transmitters to the graphical interface and trending on the laptop.
I am pretty jacked and this is totally unnecessary but fun in a really nerdy way!
BTW........I teach this stuff at a college and we started Christmas break today. 2-weeks of smokin and eatin!!!!
Wat too HIGH TECH fer me But them hams is gonna take 40 hours I just have a feeling. Having been there done that way too many times!! ;D ;D
I can keep track of mine too. Check this baby out. :D :eek:
(http://img.tapatalk.com/a6934f5d-c734-9676.jpg)
Just messing. Cool toy.
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OMG !!!!!
Its ET meets Franken oinker
My ham (the 22#'r) will be going in the smoker bright and early tomorrow morning
I will start my own post soon
LTS
Nice hunka meat and the PID looks cool too. Like my buddy says when we click glasses and/or bottles, " See ya tomorrow"
wt :o :o :o be care full that think might turn on you next thing you know you will be flying through a matrixs of 1 and o's
Way to Cool!!!!!! 8)
DeltaV system is rockin. Temperature held +/- 1.5 degrees for 12-hours at 120-degrees to dry the ham down before applying the smoke. The internal temp of the ham after starting at 35-degrees and hanging 12-hours in 120-degrees was 98-degrees. Bumped the smoker temperature up to 140-degrees at 6:30 am
this morning and now applying 8-hours of hickory smoke. 4-hours, 1/2 way, through the smoking phase the internal temp is up to 110-degrees. The temp of the smoker is fluctuating +/- 2-3 degrees of the 140-degree setpoint. I think this is due to the puck feeder heat and the pucks burning creating extra heat. The PID control on the DeltaV is handling it well and I can see, on the chart historian, the duty cycle of the heating element is moving around at the 20-minute rate of the puck feeder.....kinda cool in a nerdy way.
Here is the ham 1/2 way through the smoke phase.
(http://i1133.photobucket.com/albums/m594/tfloen/hamsmokin.jpg)
Below are a couple shots of the DeltaV screens, graphical and chart historian. A couple of the changes in the "red" chart are when I opened the door but the gradual roller-coaster changes are at the same interval as the pucks burning, creating more heat, requiring less heating element to maintain the smoker temp.
(http://i1133.photobucket.com/albums/m594/tfloen/DV1.jpg)
(http://i1133.photobucket.com/albums/m594/tfloen/DV2.jpg)
Hey where is that Franken Oinker at
Wheres the money shot ?
LTS
Money Shot Below.......couple more degrees and I am pulling it :)
(http://i1133.photobucket.com/albums/m594/tfloen/hamclose.jpg)
DeltaV screen below, looking pretty close
(http://i1133.photobucket.com/albums/m594/tfloen/DVclose.jpg)
Arrow I urge you to do the same taste test I told LTS about in the other ham thread.
Sounds like a good plan 10.5, This is my first ham so thanks for the input!
Wife and kids want to eat some of this for dinner today.....think it will be ok or should I leave it in the fridge over night???
You better take a pic of the first slice (money shot) oh and eat some good ol fat slice like 10.5 said
Quote from: love the smoke on December 18, 2011, 06:54:44 AM
You better take a pic of the first slice (money shot) oh and eat some good ol fat slice like 10.5 said
I think it will taste amazing if you like it on the Smoky salty side but the overnight soak will "blend" all the flavors
Like LTS said you can eat it tonight or at the rate your going you can slice some off for lunch today. It will be on the smokey salty side but wrap the rest in plastic wrap and let it sit overnight in the fridge. Like LTS said the flavors will blend and settle down. But you have to get the taste tester right out of the smoker.
I did a little stabbing around with my digital thermometer and found there is a cool spot 2/3's the way up from the
bottom of the ham right in the middle. That spot is 148-degrees so I think I will leave the ham in there while at
church and hope it doesn't get overdone on the bottom......lower temps are around 155-156. Any thoughts???
Ya that should be fine, with the temp setting at 170 it shouldn't cook the ^%$# out of the already done, it will more "soak" the heat into the big hunk-o-meat
LTS
Money Shot Below. Very tender and falls apart. Amazing flavor!!!
(http://i1133.photobucket.com/albums/m594/tfloen/SAM_0127.jpg)
I bet it did have an amazing flavor!
I am not being critical at all so please don't take it as such. Why is the ham falling apart like pulled pork? I would think at an IT of 152 or thereabouts it would slice rather than "pull".
Just wondering as I want to do a fresh ham at some point.
No idea. My first ham. The center was 152-degrees but the outer edges were 156-degrees. Moist and tender. I though it would slice too. Maybe if I would have waited to cut into it until it cooled overnight in the fridge it would have sliced up nicer. I still have 2/3 of it cooling in the fridge but that is going to get reheated and ate for Christmas dinner.
Pulled or sliced I'll bet it is delicious. Really nice job!
The end you sliced seems to be the end that was closest to the element. Was the outer temperature of the ham in that area no higher than 156?F. I'm sure as you get father back it will slice perfectly.
Wow I don't even know what to say....My mouth is watering, like really bad. I am gonna have to try a ham that is for sure, but your delta thingy... ya way cool 8), but to be honest I just figured out how to put pictures on here again... did it once before and then couldn't remember (squirrel) ::)
Again WOW
Mick
After eating a portion of the ham fresh off the smoker for Sunday dinner, I put the remainder of the ham in the fridge overnight. I took it out the next day and it sliced up beautifully. The only part that was loose meat was the area of the ham that was right above the heating element, probable a bit overdone there. I cut the rest into ham steaks which I will vacuum seal today and reheat for Christmas dinner. I think it tastes better on day two and three!
Sliced Ham steaks :)
(http://i1133.photobucket.com/albums/m594/tfloen/slicedham.jpg)
Here is a link to the recipe we used.
http://www.susanminor.org/forums/showthread.php?799-A-Tenpoint5-Ham-aka-Hamzilla
WOW!
Looks awesome!
Great job!
Well Done that looks GREAT!!