Biigg50
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16lb ham, hickory smoked for 6 hours at 225 degrees.View attachment 692205 View attachment 692204
That sure looks good! Have you cut into it yet?
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16lb ham, hickory smoked for 6 hours at 225 degrees.View attachment 692205 View attachment 692204
the steaks did their thing! i asked my friend who has just about seen it all... "when was the last time you had a 72-oz steak?" he said... never! lol we had a great Merlot with dinner and everyone enjoyed their steak.
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Just went through all 48 pages. You guys do some beautiful work!
That Miller went better with it ! Sent from my iPhone using Tapatalk
how long did u cook it, temp? and how did it turn out. looks like a 3 section smoker/grill?
It’s cooling right now so I can slice it into sandwich meat. I’ll post some pics once I cut into it.
Smoked it in my barrel smoker with large chunks of apple wood. Temp was running about 250. Pulled it off once meat hit 136. Approx 3 hrs.
Smells soooo good.
Now I have a 5# slab of bacon/pork belly, smoking over the same apple wood. It’s been cutting for 5 days.
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thanks. good info. post up pix of ur smoker if convenient...
Roast beef all sliced up. Filled a 1 gal ziplock bag.
Bacon also sliced up ready to start some breakfast. Smells so good!
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So it’s a barrel smoker, I added the pellet driver from an old rusted out Traeger. It also has a large expanded metal charcoal/wood basket. That way I can run it either way or together. It has 2 racks and a piece of rebar for hanging meat.Sent from my iPhone using Tapatalk Pro
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