First double smoked ham in the #3 today & stole the show

[prudentsmoker]

I just wanted to share how I calculated my cooking time for those that may not know.
The book said around 20 minutes per pound at 325.
I had a 11 pound half ham bone-in so I took 11 X 20 X 325 = 71500
I then took the 71500/225 (or whatever temp you cook at) =317.7
This is how many minutes @ 225 you then divide this by 60 to get 5.3 hours

It came smoked with maple, I finished it up with cherry and way more people ate it than the turkey baked the conventional way.

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[BedouinBob]

Brian, I love it when science & math comes into the mix.  warms the cockles of my engineering heart. 

[prudentsmoker]

It might be because I have worked with so many engineers (EEs, MEs, IEs) that some of it wore off on me:)

[DivotMaker]

Wow, you just brought a little tear to my eye, Brian!    I love it when science meets art!  Sounds like a reasonable formula for converting to a lower temp, to me!  Nice job!

[prudentsmoker]

Coming from you Oh Wise One I am trully honored. Have a great Smokin weekend.

[DivotMaker]

Thanks Brian, but I'm just a guy who loves what we do!  I will be smoking a turkey Sunday, so it will be a great Smokin-It weekend!

[prudentsmoker]

No need to be so humble:) and I am glad you brought up turkey. Our local stores are selling it for .89/lb. One quick question- where do you put your probe? There seems to be conflicting opinion about breast vs. thigh.

[DivotMaker]

I probe dead-center of the breast.  I find that, with the turkey upright, 165 in the breast ensures the dark meat (on the bottom) is also done. 

[prudentsmoker]

Fantastic! If I may- how long do you let is rest?

[DivotMaker]

Brian, when the bird is done, I put it on a platter and cover in foil (only double-wrap and put in the cooler if it needs to hold awhile until dinner).  I let a turkey rest about 20-30 min before slicing.  Since there's not a lot of internal fat, like beef or pork, a long rest is really not necessary.  Slicing after 20 minutes will yield some fine bird meat!

[prudentsmoker]

Thanks again Oh Wise One. I reserve the right to ask you an Auber question in the near future, assuming you don't mind.

[DivotMaker]

Stop it, Brian...you're embarrassing me!

[prudentsmoker]

Whatever you say Oh Wise One. I will PM you regarding the Auber question. Having said that- I still fall back on my suggestion that we meet in Eureka Springs when it gets warmer. Having been there numerous times I am confident one could appreciate it to be the perfect place for a “Reunion” and as I only teach a couple of hours a day now, would be perfectly willing to help.

[DivotMaker]

Sounds good, Brian!  Eureka Springs is a great place!

[Pork Belly]

Lot of turkey talk on a ham thread, I had to double check I thought I was on the wrong one.

The ham:
Was this a commercial ham that you brought or ham you made? Recipes I have seen for double smoked ham involve curing a fresh ham the a long cold smoke with a much shorter hot smoke.