Recent content by big red

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  1. big red

    Early Easter Ham

    We did up ham for Easter again this year but went with a fresh (uncured) ham that we cured and smoked. The only word for it is SPECTACULAR! We bought a 22lb, skin on ham from our local butcher, skinned it and trimmed off the fat, cured it in TQ for 20 days and put it in a 200 degree smoker for...
  2. big red

    big red

    Hey... I am located in Iowa on the Mississippi. Have been smoking using a Wever for several years. I built a water smoker last year out of a 250 gallon propane tank (sandblasetd the interior before using) with a remote firebox that I vented into the bottom of the vertical tank. It is mounted on...
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