Cool! :biggrin1:
Thanks FJ!
One can take lessons from Joe! :nod:
Cool! :biggrin1:
RO lump with cherry chunks. The Hunsaker's locked in at 150 where I initially want it. God I love this smoker. Monitoring temps in 3 different spots.
The one you did last year looked outstanding, so you have that one to top, and I have no doubt that you will.
Just another quick and easy cook by Sako, nothing to see here!:wink:
amazing. thinking ahead, that ham bone is going to make one mean soup.
that photo caused a bit of flashback for me...
"The boy JB was a friend of mine, til I caught him in my car trying to steal my Alpine..."
Oh yeah! :thumb:
Oh what it must be like to be a smoker in Cali. And I'm not talking about the ham bone. Although the ham turned out fantastic. Makes me want a hunsaker even more.
Looks fantastic!
Oh yeah! :thumb:
Oh what it must be like to be a smoker in Cali. And I'm not talking about the ham bone. Although the ham turned out fantastic. Makes me want a hunsaker even more.
Lol thanks Josh!
Hunsaker is farking awesome for sure. I had a total 1/3 basket full, started at 150 for an hour, then I bumped it to 190-200 and it cruised there for 7 hours. Total of 8 hours in the Hunsaker to take on smoke/color then into the oven at 190 for 9 hours until I hit IT of 155.
Thanks for the post, and I am sure you hit that thing hard:-D You lucky, lucky man.
great work. that turned out beautifully.
keep this up, and next on your equipment list will be a spiral slicer.
He doesn't need one. He just does it by hand. I couldn't find it, but I know I seen a post where he spiral cut one by hand.