Smoking a smoked ham?
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Jonathon
Just thinking about the social media thing. I do follow your Facebook page. ( I think my family took a collective gasp when I finally signed into that). I’m still trying to figure out how the pound symbol(#) ended up being a hashtag!? :man_shrugging:
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PapaSop Other than the Walton’s and Meatgistics accounts I do very little on social media so I am with you on that. It can be helpful though from time to time. Kids today get confused if the listen to an auto directory and it tells them to hit the extension and then the pound sign, they have no idea what to do!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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PapaSop Other than the Walton’s and Meatgistics accounts I do very little on social media so I am with you on that. It can be helpful though from time to time. Kids today get confused if the listen to an auto directory and it tells them to hit the extension and then the pound sign, they have no idea what to do!
Jonathon I’m in the same boat. I quit facebook years ago…I don’t regret it one bit. People that I want to connect with know my phone number. I don’t need to share my life with people from high school I didn’t really like in the first place. lol. The folks here at Meatgistics share a common love of meat. I dig that.
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Jonathon Joe Hell
Totally agree with you both. The keyboard has become a powerful voice these days. I will check Pinterest from time to time if I’m looking for recipe ideas, but…This website has become my goto for the knowledge everyone has here. Ask a question, get a quick and honest answer with no guessing and no BS…(wellll, maybe a little
). Want to get frustrated?? Google a question and click on a forum:face_screaming_in_fear: -
PapaSop My biggest issue with some other forums is that it seems as if people delight in being mean and enforcing rules “like dont start a new post unless you have exhaustively searched the board” Now, still being a relatively small (but constantly growing) community we may have an advantage with that but being rude isn’t gonna be something we allow here. As long as it is an honest question this board will always strive to answer it!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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PapaSop My biggest issue with some other forums is that it seems as if people delight in being mean and enforcing rules “like dont start a new post unless you have exhaustively searched the board” Now, still being a relatively small (but constantly growing) community we may have an advantage with that but being rude isn’t gonna be something we allow here. As long as it is an honest question this board will always strive to answer it!
Jonathon I was a founding member/moderator on a very, very large forum. It was terrible. Lol. You almost had to police it due to so many jerks. Don’t dare ask a question before searching on your own or face the wrath of dozens of angry members. Brand loyalty would spark instant arguments.
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PapaSop My biggest issue with some other forums is that it seems as if people delight in being mean and enforcing rules “like dont start a new post unless you have exhaustively searched the board” Now, still being a relatively small (but constantly growing) community we may have an advantage with that but being rude isn’t gonna be something we allow here. As long as it is an honest question this board will always strive to answer it!
Jonathon I’m on a Facebook group dedicated to smoking with 55K members. That is a nice community. People ask the same question over and over again and every question gets an honest answer. It’s so nice when you find groups like this. I am new here and think I will learn a lot. Thank you.
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Thinking about changing up the traditional oven/roaster oven method for Easter. Anyone ever smoked a store bought ham? Talked to a co-worker today and he actually did this last year on his pellet grill. He used a maple syrup and brown sugar as a glaze on it. Said it was incredible. Just heated it to 180 internal. My question is how long would it take to get a 12lb ham heated up? As far as smoke I was thinking of pecan or alder. Don’t want to overpower it.
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craigrice I’ll check it out.
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