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  1. bimmer

    16# Bird & 12# Ham in an Electric Smoke Hollow

    Well now my bird is at 171. I'm thinking that although it doesn't have that deep tan color and is still pale, that I should take it out and maybe brown it in the oven. Otherwise it may become dry. The ham is at 124 to it's a ways to go yet. Your thoughts on the bird?
  2. bimmer

    16# Bird & 12# Ham in an Electric Smoke Hollow

    I have no problem finishing them off in the oven. I just don't want to be in the danger zone temp wise. It's been 2 1/2 hours now. I planned for it to take 6-7 hours.
  3. bimmer

    16# Bird & 12# Ham in an Electric Smoke Hollow

    The internal temp of the ham is 91 and the internal temp of the turkey is 147.
  4. Smoker on Thanksgiving.jpg

    Smoker on Thanksgiving.jpg

  5. bimmer

    16# Bird & 12# Ham in an Electric Smoke Hollow

    No, I don't soak my chips at all. There is a small pan of water that holds a cup to a cup and a half. I've got the electric element cranked up to high. The ham does have a light glaze on it. I did exactly the same thing last year is the exact same size smoker but it was charcoal, not electric...
  6. bimmer

    16# Bird & 12# Ham in an Electric Smoke Hollow

    This is not going as planned. It's been two hours and my smoker has barely reached 200. I reintroduced fresh chips about 30 minutes ago. Is this normal based on having 2 large cut of meat in the smoker? At this rate we won't be eating dinner before 9pm.
  7. bimmer

    16# Bird & 12# Ham in an Electric Smoke Hollow

    Thanks Al! That's exactly what I needed to know. A Blessful Thanksgiving to you and yours!
  8. bimmer

    16# Bird & 12# Ham in an Electric Smoke Hollow

    Well friends it's been awhile since I've posted on here. In that time I've handed off my dual ECB smokers and replaced them with a deal I couldn't refuse on an electric Smoke Hollow.  As we speak I've got Wicked Baked Beans almost done for tomorrow. That's so I could fit both my 16# turkey and...
  9. Ham.png

    Ham.png

  10. bimmer

    Maple Bourbon Ham

    As promised, here on Christmas eve, I've prepped the ham for overnight marination. More to come tomorrow!
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    Slide3.PNG

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    Slide2.PNG

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    Slide1.PNG

  14. Maple Bourbon Ham

    Maple Bourbon Ham

  15. bimmer

    Maple Bourbon Ham

    Yep, of all the things I've smoked, this will be my first ham. I've got a 12-pound, Cook's label, Shank Bone ham. Says it's smoked but I know it will be when I'm done with it. Going to make this for Christmas dinner along with some smoked beans with maybe just a bit of JD, molasses, and other...
  16. bimmer

    Pork Butts for Celebrate Recovery Today!

    Well I'm not taking chances. Fired up the oven and going to finish them of there. Got three hours to get them up to temp.
  17. bimmer

    Pork Butts for Celebrate Recovery Today!

    Thanks Willie. In pulling them and foiling them I lost some heat. I just threw a few more apple chunks on the remaining coals and it's heating up again. Obviously I took the probe out of the butt and left it in the smoker, so my smoker temp is now about 210. I'm sure it'll hang their a few. I...
  18. Pork Butts for Celebrate Recovery Today!

    Pork Butts for Celebrate Recovery Today!

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    DSC_0095.JPG

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