Thread: Kasseler Ham
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Unread 03-18-2013, 10:57 AM   #9
Thermal Mass
is one Smokin' Farker

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Join Date: 02-05-13
Location: Jackson, WI
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Thanks for the smoke details. I am curious how what you made would compare to what we call "Canadian Bacon", looks and sounds very similar.
Really good looking finshed product.
What are you doing next? Some fish perhaps?
42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
Offically a ZERO!!
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"When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes
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Thanks from:--->