Rubbed my breasts down

ats32

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May 25, 2012

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Michigan

• Jul 17, 2013

• #1

With a spicy pepper rub and decided to smoke it up. Here's to smokin' something on a Wednesday!

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• ats32
• Jul 17, 2013

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• ats32
• Jul 17, 2013

 

ats32

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May 25, 2012

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• Jul 17, 2013

• #2

Has anybody smoked smithfield ham steaks for a double smoke? I have so much extra room im thinking about throwing one or two in there. ..

 

turnandburn

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Mar 12, 2013

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Midwest City, Oklahoma

• Jul 17, 2013

• #3

ATS32 said:

Has anybody smoked smithfield ham steaks for a double smoke? I have so much extra room im thinking about throwing one or two in there. ..

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nope but ive always wanted to, but the wife says no go with ham...i have to do ham somewhere else..lol. she hates ham. ive double smoked sausages, and such but no ham.

 

dirtsailor2003

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Oct 4, 2012

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• Jul 17, 2013

• #4

I haven't done that particular brand, but have done several spiral cut hams. They are awesome!

 

ats32

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• Jul 17, 2013

• #5

They're the half inch to an inch thick ham steaks cut from a spiral. I'm going to throw some in!

 

turnandburn

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• Jul 17, 2013

• #6

ATS32 said:

They're the half inch to an inch thick ham steaks cut from a spiral. I'm going to throw some in!

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ill be standing by for view...hehe.

 

themule69

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Oct 7, 2012

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live north of fort smith arkansas between alma and

• Jul 17, 2013

• #7

Throw them in. Remember on the top. You don't want bird drops on the ham.

Happy smoken.

David

 

ats32

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• Jul 17, 2013

• #8

Yup..they're in on the top. Pics to come in a little bit...I didn't want too much heat getting out.

 

smokinhusker

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Oct 20, 2010

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Mountains west of Colorado Springs, CO

• Jul 17, 2013

• #9

They should come out fine if you don't dry them out.

 

ats32

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• Jul 17, 2013

• #10

I've never overcooked anything! Ever!

 

ats32

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• Jul 17, 2013

• #11

Updated with 4 chicken breasts and 2 ham steaks...eventful smoking day for a Wednesday.

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• ats32
• Jul 17, 2013

 

ats32

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• Jul 17, 2013

• #12

Ok...everything done at the same time. Not sure how I did that.

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• ats32
• Jul 17, 2013

 

ats32

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• Jul 17, 2013

• #13

Everything was phenomenal. My favorite was the chicken...I pulled it at 158 and let it rest 45 min...I know many would disagree with it but WOW. Great.

 

turnandburn

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• Jul 18, 2013

• #14

ATS32 said:

Everything was phenomenal. My favorite was the chicken...I pulled it at 158 and let it rest 45 min...I know many would disagree with it but WOW. Great.

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yeh i know what you mean, i pull mine at 160*...best chicken ever. and i havent died yet..haha... again, those temps are not for everyone. but definitely for me.