Well got my Franken Oinker Jr in the Bradley this morning, I am doing the 22#'r of the 22 &24 pound ham of Arrow em and Smoke ems post
Mine is not near as high teck as his but hopefully it will turn out
(http://i15.photobucket.com/albums/a377/BluePress/hamzilla/102_4198.jpg)
(http://i15.photobucket.com/albums/a377/BluePress/hamzilla/102_4197.jpg)
(http://i15.photobucket.com/albums/a377/BluePress/hamzilla/102_4196.jpg)
Come to think of it I did meet a All Black suburban with Government plates on it last night 8) on my home from Arrow-em's house and I have not heard from him yet this morning :o
This should be a good time
Wow, look at the size of that ham.
Good luck!
That is huge! How long will it take to finish (days/hours)? Can't wait for the final results.
Art
The expert 10.5 says 40+ for sure
We will see and will keep you updated
That's huge.
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Art I was just joking around with the boys. If they is following my post on home cured hams. It should be something like this:
Hang Ham in preheated smoker to 120* and hold for 12 Hours (Vent Full Open) then
Increase temp to 140* start smoke and smoke for 8 Hours (Vent at Half) then
Increase temp to 170* until IT of 142* For a Ham that will be cooked again in the oven. For a fully cooked ham, Hold until the IT reaches 152-155*
Now !!! there is a true case for size matters... :D
Hid out while the people in the black suburban looked over my smoker :) They left but I bet they will be back to confiscate when it is done! Probably tax me too :(
24# ham (The big one) 1/2-way to the 36-hour mark
(http://i1133.photobucket.com/albums/m594/tfloen/hamsmokin.jpg)
SMOKER DOWN !!!!!!!
I need a little help on this one
Went into the garage to check up on the smoker, and the generator was dead, NO SMOKE
I have the generator pluged into the Auber PID and it was working earlier now its dead, nothing
Is there a fuse inside the Auber for the smoke generator, it is still controlling the smoker elements just fine, its just the generator
The fuse on back of the generator is good
I plugged in the generator direct with an extension cord and it works just fine
So it is all in the Auber
Any body ?
LTS
Try reprograming the pid, I have the digital smoker and dont use the pid for the smoke generator so thats all I can offer
I don't use the PID for the SG either, I just plug the tower into the PID.
lts - Don't worry about the G-cars. They're all over here now to follow Michelle and the kids around until Barry gets here and they can follow him around, too. You should have a couple of weeks to hide your smoker & PID before they get back to accompany the IRS to your house. Come to think of it, the safest thing would be to send it from there to here as soon as they leave here for there. Then next year when they come back here from there I'll send it from here back there until ... well, you get the idea.
Anybody have a turtle translator handy ;D
Sorry I can't help just hope you got things figured out. I am rootin' for ya!
Can you please take a pic of the top of your smoker? I am interested in how you are supporting the ham stocking.
No pics now ( I will get some when I fully wake up) smoked all night smoker up to the 170 and the It is at 135 coming along nicely
LTS
Quote from: jiggerjams on December 18, 2011, 12:05:04 AM
Sorry I can't help just hope you got things figured out. I am rootin' for ya!
Can you please take a pic of the top of your smoker? I am interested in how you are supporting the ham stocking.
I usually go really high tech when I hang hams and stick a 10 penny nail through the stockinette as it pokes out through the vent.
Well I am fully awake now (i think) and just checked up on the Ham, smoker chuggin along at 170 PID lookin for the IT of 155
(http://i15.photobucket.com/albums/a377/BluePress/hamzilla/102_4203.jpg)
As far as how to hold up the ham, I am on the same lines as 10.5 tied a knot in the left over sack and stuck a hook end pick through it ( it was what I could find so I used it)
(http://i15.photobucket.com/albums/a377/BluePress/hamzilla/102_4202.jpg)
I was up anyway so thought I would throw a breakfast fatty on the Memphis Pro for breakfast
(http://i15.photobucket.com/albums/a377/BluePress/BBQ/102_4200.jpg)
(http://i15.photobucket.com/albums/a377/BluePress/BBQ/102_4205.jpg)
Man are these things tasty
LTS
LTS is the drain hole plugged in your V-tray?
BTW do me one small favor when you pull the ham make sure you try a little taste tester that has a big chunk of fat with it. It will be the best tasting slice of ham you will ever have. Also the fat will never taste the same again. DO NOT WORRY the super salty smokey flavor will all settle down after the ham cools and you rest it over night.
Ya I seen that big puddle of ham puss there to, I think it has a little crud on the tray making a dam because the hole is open
If I remember the last one I did the first taste test was really salty and I thought I ruined the entire thing but ya it calmed down and tasted wonderful
LTS
Yes I just plug the smoke generator into the wall on its own. Use the Auber Pid to control the smoker. No need to program time when your already using pucks. Just turn off when done.
Aw man Arrowems is done and mine is stuck at 145
My mouth is watering
LTS
Yep and it is yummy !!!
I just checked my ham, still not done , it at 153 :o :o
LTS
ITS DONE
Pulled out of the smoker at 9:00 this morning IT was 154
Took a few pictures but am at work now so will post later tonight
LTS
Bring on the pics. Can't wait!
Woow what a great job. Would love to see the picks and what did you use for a brine.
Mick
Here is a link to the recipe we used.
http://www.susanminor.org/forums/showthread.php?799-A-Tenpoint5-Ham-aka-Hamzilla
What happened to the Pics of this thing?? Beginning to think it NEVER HAPPENED there's no PICs to prove that it did!!
Ok yes i have been slacking off just a little
Seems when its done it gets eaten up or put away to fast
(http://i15.photobucket.com/albums/a377/BluePress/102_4206.jpg)
Sorry thats all I got fellas
LTS
Looks Great.
That's a beautiful hunk o'ham!