xmass ham
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Uploader Comments (wittdogd)
All Comments (10)
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SMOKING WOW THIS IS NEW COOL TO LIL MAN INTHE KITCHEN TRYING TO HELP THATS HOW I WAS WHEN I WAS LIL BRING BACK GOOD TIMES ON XMAS DAY AFTER YOU OPEN EVERYTING UP GO HELP COOK
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ive done this the last two years,very informative
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for sure. i want to smoke bacon (which is cold smoke as i understand) and ham (which you did at 150 - 165?) my question was when you see the smoke in the chamber, what is considered light/medium/heavy smoke? how do you know when you have enough or not enough in there? thx for your help
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hey..i used yalls advice on smoking a ham last xmas..it turned out great..ty
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What is nice about your videos is that they not only teach others the rudiments of meat processing, but more importantly, the bonding you have with your kids. This is the legacy you will be giving you kids. Cherish every moment with them. I wish I had the time before when my kids were young but am now catching up for lost time ever since my wife died last year. Your doing good man. Keep it up. More power and God bless you and your family.
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this made me hngry
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awesome. reminds me of a recipe i read in Marianski's book on smokehouse design. question. how do you judge how much smoke to let in there? or does it matter...
dalid717 2 years ago
Depending on what you are smoking..you go by hrs or the number of pans of wood chips
wittdogd 2 years ago
thanks. so how would you determine what is light smoke medium smoke heavy smoke?
dalid717 2 years ago
Size of whats getting smoked and the recipe....anything specific you want to smoke?
wittdogd 2 years ago