I smoked a ham today. Used pecan pellets with 3 rows in my AMPS. 8 hours at 180, then mopped with a glaze (honey, maple syrup, mustard, paprika, cumin, cloves, ginger), turned the heat up to 275 for an hour. Removed at IT of 130 and sliced. The wife and family thought it was fantastic.
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8/2/15 at 3:59pm