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Thread Tools |
11-23-2009, 05:44 PM
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#1 |
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is One Chatty Farker
Join Date: 03-04-07
Location: KC Mo.
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"ready to cook" bone in ham temps.
Is 145 OK? This 18 pounder is going to Missouri on Wednesday and being reheated Thursday.
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"Foil is a BBQ mans duct tape" my wife. |
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11-23-2009, 07:26 PM
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#2 |
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Full Fledged Farker
Join Date: 09-19-09
Location: Bradenton, FL
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Smithfield recommends 148, but 145 should carry over to 148 or higher anyway.
http://www.smithfield.com/articles/a...am-preparation
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Primo Oval XL, Primo Oval JR, BBQ Guru DigiQ II, RED Spash-Proof Super-Fast Thermapen |
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11-24-2009, 12:58 AM
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#3 |
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Quintessential Chatty Farker
  
Join Date: 11-12-06
Location: Des Moines, Iowa
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You're good to go Jeff, just make sure that you get it cooled down quickly.
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Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks  UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone. |
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11-24-2009, 03:52 AM
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#4 |
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Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Is this a fresh ham or a precooked ham you are smoking? If the latter, I would take it to 135 in the smoke then you can reheat it on Thursday. This is the temp recommended in the Dr. Chicken's Double Smoked Ham guidline to prevent "drying out" the ham.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's. |
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