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Awesome!! Bill

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Jones: Inspiring is a great word for it. I'm game Bill. I'll let you know when I try this. I think I'll try a half ham, though, if I can find one...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Jones: Bill, In your most honest appraisal, how does it compare to a quality ready-to-eat (just reheat) ham from the store? I've wanted to try this...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK: Looks awesome Bill. </div></BLOCKQUOTE> Thanks Jim. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div...

This was the 3rd ham I've cured and smoked, as well as the largest, and I have to say, this is, by far, the best one yet, even though the glaze was AWFUL !! If you haven't tried this, you should consider it. Just do a little homework and ask some questions This ham was extremely moist, had a...

Sounds like he has a "Ready to eat" ham. I hope... Bill Merry Christmas

I use to be a med-well to well-done guy but over the last several years (mainly from this site), I've graduated to a rare to med-rare guy. That looks AWESOME !!! Bill

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">... then cover completely with a seasoning blend from Tastefully Simple called "Garlic,Garlic", fresh ground Rosemary, Sea Salt & Pepper ... </div></BLOCKQUOTE> Rondo...

I'm picking one up tomorrow to cook on New Years. Gonna "Wet age" it for a week and plan on going 250-275º with a reverse sear. Either way is good, depending on what you want in the end. Bill

I've used one of these and they're great for lighting the fireplace, butt, if you're wanting to light your charcoal in sub-freezing, windy conditions, forget it. Bill

WoW!! Great response this early!! Jim, It's Christmas Bill

It's the thickness that determines the cook time, not weight, so 3, or 6 bone, should be pretty much the same cook time. Splitting it? It'll fit on the 22" and if you're comfortable with cooking indirect on it for a few hours, I'd go that route. However, if you feel better controlling temps...

We have an 18.57 lb whole fresh ham that I cured using Dizzy Pig's Cured Ham recipe but used WRO and upped the garlic to 6 cloves. Ham was skinned, bringing it down to the 17 lb range, and injected on the 15th with approx 6 cups of cure/brine vs. 4 cups .. Hopefully, the extra injection will...

18 3/4" wide (lip for lid) and 40" tall. Add 2 1/2" for handle. Mine is the older 18.5" WSM. Bill

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scooter B: As the "ring" is purely cosmetic, obviously its not the most important thing UNLESS its for competition. </div></BLOCKQUOTE> Are you sure...

Nicely done, Mike! The toasted bun adds points to the pics !! Bill

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by chris bailey: I apologize if this has been covered before. I am not new to BBQ and have successfully competed in numerous KCBS contests especially with...

We have a 325 watt Proline with the lift, not tilt head, and bought got it after 1991, but not really sure when. Having read that Whirlpool acquired KA in February of 1986, I'm wondering how one might tell, without disassembling a unit, which gears it has, metal or plastic/nylon. Anyone know...

Now, THAT, IMHO, is the best thing about the 22" WSM .. Being able to lay your ribs out flat like that. Absolutely beautiful !! Bill

That looks great, Ivan. On my 1st attempt, I over trimmed the loins and sliced too thinly .. Yours looks perfect !! Bill