Easter hams 2012

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wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
I just put three hams into the smokehouse. They will be done Sunday afternoon.


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Just checked them sat morning. They look good the smoke is rolling now.


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BOB
 
It's Electric...Cappy its 12hrs at 125*just heat...8 hrs at 145* with smoke..and then 165* for about 12hrs without smoke till it's done
 

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