You guys are not farking around! Looks fantastic.
Was the ham a fresh ham or had it been cured/smoked previous to the cook yesterday? I've been wanting to cure/smoke a fresh ham - been doing the double smoked thing for a while.
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
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