- Apr 15, 2017
- 51
- 42
This is about 90 minutes into my smoke. Have a 10 lb bone in ham and a 5.5lb arm roast. The potatoe is just to get a digital read of cooking cavity temp so I can relax or multi task away from the smoker. like watching some sportscenter while I have my coffee or cold beverage.
I am using a dynaglo widebody propane assist. Running around the 265 temp. I could go up to 300 or down to 220 range but I like the high and fast 260-270 range. Fuel is propane assist under firebox filled w splinters of hickory. I just cut up hickory logs rather than buy chunks or chips. Just gotta put the wood box directly on burners for a few min to get smolder going.
The ham is store bought bone in and pre cooked so I just trimmed off factory coating and skin. Covered in discount brand yellow mustard then put a paprika and brown sugar based rub. I cut too deep to help catch mop, more bark and I think it lets smoke flavor get in a lil deeper. I will cook till it starts sliding down and collapsing on the rack. Last ham i did on smoker around 165-170 IT was perfect. Takes some more time and No need to go that high but my wife and friends like the amount of smoke.
The beef arm roast is from the farm and I request them to be 6lb range. This one is a lil lighter. Pretty good amount of fat on it. Cleaned and covered in cheap yellow mustard and a coffee based rub. It isn't burned. Just black ground of coffee. Ha. I will cook till it's wriggling and falling off bone. Prob around the 200 IT temp mark.
I am using a dynaglo widebody propane assist. Running around the 265 temp. I could go up to 300 or down to 220 range but I like the high and fast 260-270 range. Fuel is propane assist under firebox filled w splinters of hickory. I just cut up hickory logs rather than buy chunks or chips. Just gotta put the wood box directly on burners for a few min to get smolder going.
The ham is store bought bone in and pre cooked so I just trimmed off factory coating and skin. Covered in discount brand yellow mustard then put a paprika and brown sugar based rub. I cut too deep to help catch mop, more bark and I think it lets smoke flavor get in a lil deeper. I will cook till it starts sliding down and collapsing on the rack. Last ham i did on smoker around 165-170 IT was perfect. Takes some more time and No need to go that high but my wife and friends like the amount of smoke.
The beef arm roast is from the farm and I request them to be 6lb range. This one is a lil lighter. Pretty good amount of fat on it. Cleaned and covered in cheap yellow mustard and a coffee based rub. It isn't burned. Just black ground of coffee. Ha. I will cook till it's wriggling and falling off bone. Prob around the 200 IT temp mark.
