View Single Post
Old 12-24-2005, 12:50 PM   #42
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron

I'm about to put my first Dr. Chicken Ham into the cooker for dinner tonight. The resipe says to allow about 30 minutes per pound at 225 degrees. Are you guys seeing this as pretty typical? I'll probably put it in a bit early just in case it takes longer. Will the ham be OK in a cooler for an hour or so if needed?
"Ron Rico, Boss. You can call me Captain Ron..."

2018 Chicago Area Mid-Winter Lunch!!!

The Naked Fatty!

4x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is online now   Reply With Quote