Franken Oinker Jr. the 22#'r

[Tenpoint5]

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.

[love the smoke]

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


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)


I was up anyway so thought I would throw a breakfast fatty on the Memphis Pro for breakfast






Man are these things tasty

LTS

[Tenpoint5]

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.

[love the smoke]

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

[viper125]

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.

[love the smoke]

Aw man Arrowems is done and mine is stuck at 145

My mouth is watering

LTS

[Arrow'em and Smoke'em]

Yep and it is yummy !!!

[love the smoke]

I just checked my ham, still not done , it at 153  :o :o

LTS

[love the smoke]

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

[jiggerjams]

Bring on the pics. Can't wait!

[micman]

Woow what a great job. Would love to see the picks and what did you use for a brine.

Mick

[Arrow'em and Smoke'em]

Here is a link to the recipe we used.
http://www.susanminor.org/forums/showthread.php?799-A-Tenpoint5-Ham-aka-Hamzilla

[Tenpoint5]

What happened to the Pics of this thing?? Beginning to think it NEVER HAPPENED there's no PICs to prove that it did!!

[love the smoke]

Ok yes i have been slacking off just a little

Seems when its done it gets eaten up or put away to fast



Sorry thats all I got fellas

LTS

[Tenpoint5]

Looks Great.