- MES 30in upright
- 10.8lb fully cooked and smoked spiral ham
- face down in pan, cup water
- started at 180, after an hour bumped to 200
- hickory wood chips
- nothing on it
- smoked to 135, came up to 145 in the hour
Not sure what else to post.
I would think that if the temp is fairly low, say below 230, shouldn't really drip much if you're going to 140 or so IT.
It was probably my technique, but my last results were not noteworthy. I double smoked a spiral sliced ham for New Years. I didn't lay it face down and I smoked it for about 5 hours low and slow. I also didn't add water to it. Just put in the MES30 and let'er go The result tasted ok but it was dry. I have a feeling that the spiral sliced ones tend to dry out more than a non-sliced ham. Maybe being face down would have made all the difference in the world.
When I asked if the wife wanted me to smoke another ham for Easter, I got a resounding "no".
I mention this just so that you may be more careful or diligent in your approach than I was. It's a shame to put in the time and effort and not get the results you were looking for.
Good luck on your ham..
The ham in my picture, (Above post), was injected using Jeff's recipe. (I used the Maple syrup version). Thanks Jeff !!
No problems with dryness with this method.