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DIY House Smoker
- Thread starter Chaos
- Start date
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bobinbusan
Master
NICE LOOKING HAMS, How long did you smoke them for? :thumb:
Pork butt hams
Bob, that was about 25lbs of butts so I believe it was about 9 hours...the process starts out at 130 degrees for 3 hours, then bring it up to 150 for 2 hours, then bring the temp up to 170 until the internal temp of the hams gets to 150 degrees. then you let them hang and cool until the internal temp gets to 110. then in the fridge over night... so its takes some time. But it is well worth it. I have another 60 lbs in the brine now, and I will smoke them Sunday or Monday. Mark
Bob, that was about 25lbs of butts so I believe it was about 9 hours...the process starts out at 130 degrees for 3 hours, then bring it up to 150 for 2 hours, then bring the temp up to 170 until the internal temp of the hams gets to 150 degrees. then you let them hang and cool until the internal temp gets to 110. then in the fridge over night... so its takes some time. But it is well worth it. I have another 60 lbs in the brine now, and I will smoke them Sunday or Monday. Mark
Attachments
SAWMAN
Master
MODs ---- > I wish the heck that you would ban that Chaos(Mark) guy. He keeps throwing up in our faces all that fine eatin' that he is makin'.
How about you Sean ?? Can't you ban this guy. DAMN !! -----> :ban::ban::ban::ban::ban::ban::ban: <----- SAWMAN
How about you Sean ?? Can't you ban this guy. DAMN !! -----> :ban::ban::ban::ban::ban::ban::ban: <----- SAWMAN
at least make him smoke enough for everyone...
re-distribute the meat wealth you know......
eace:
finelooking slabs of bacon...
re-distribute the meat wealth you know......
eace:finelooking slabs of bacon...
Last edited:
SAWMAN
Master
The proof is in his (Chaos) above post #31. ^^^^^ His fingers are so darned sticky with several coats of the BBQ sauce that he uses,that the only response he can make is "Lol!". Further proof that he is simply trying to keep us hungry with this "subtile reminder".
NEXT ---> "Chaos BBQ ... The Official BBQ of GCFC" --- SAWMAN
NEXT ---> "Chaos BBQ ... The Official BBQ of GCFC" --- SAWMAN
bobinbusan
Master
Chaos might ought to start thinking about opening up a shop to sell if FINE LOOKING PRODUCTS :hungry: eace: :usa: :rockon:
eace: :usa: :rockon:
bobinbusan
Master
Hey Chaos's, Canadian bacon is pork back strap, correct? :hippie:
Sure doing a good job on this smoking, make us suffer by keeping us in the loop
Sure doing a good job on this smoking, make us suffer by keeping us in the loop
3rdown110yds2go
Marksman
I am in total agreement with " jakec " Great post......Chaos, Do you ever hold any seminars on this....I have been wanting to learn this process for a while from someone who knows his stuff !!! And that is some great looking meats your doing, I know there is an Art to doing this right and all the old timers I knew from back home are gone.....Whatcha say.....I'm sure some folks would be willing to bring some paper plates and a loaf of white bread !!!
Damn I'm hungry !!!
Damn I'm hungry !!!
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