Today I tried Bear’s recipe for a double smoked ham. The end result was great! I learned a few things along the way.
I prepped as suggested
I have a 16” Horizon offset, so I got the smoker up to temperature using fruit wood and added the ham and bacon
After a few hours, I made my first adjustment. The aluminum foil lining was really slowing the bacon, so I removed it. The bacon quickly caught up and provided a nice mop.
Sure enough, about 4 hours later, running at 225, the ham hit an IT of 145. I had added the glaze about an hour prior. Thanks Bear!!!
I prepped as suggested
I have a 16” Horizon offset, so I got the smoker up to temperature using fruit wood and added the ham and bacon
Sure enough, about 4 hours later, running at 225, the ham hit an IT of 145. I had added the glaze about an hour prior. Thanks Bear!!!