Mom wanted me to smoke some ham like I did for Christmas, turned out pretty well! Despite being about 30 min late, and the wind and cool temps causing me issues... But since I was bringin the ham n cheesy potatoes, I didn't have to worry about them starting without me...
Started out in my chargriller smokin pro, lump charcoal goin good. Apple and Hickory chunks for flavor. Spritzing with apple juice, lil maple syrup, honey, brown sugar, and Famous Daves rib rub. Had smoker sitting just out in front of my garage, garage faces north. Wind was getting stout out of the north. So I moved it inside the east door, left the west door open for ventilation. That solved my wind issue. But cool temps wouldn't allow me to get any more than just over 210* in the pit. No matter how hot I got it, couldn't get much hotter for some reason. Which normally is fine. 200-225 as long as I keep it steady I don't mind, and usually just go with the flow on whatever meat untill it's up to proper temp. BUT had to be there with food at my grandma's house at 12:30. 15 lb ham, pre cooked and smoked mind you, didn't seem to wanna come up to an edible temp very quickly Sunday morning. Started around 8am. (didn't give myself enough wiggle room) So with about an hour to spare I took it out of my CGSP and put it on my propane CharBroil vertical smoker. Removed the water pan and wood chip box, so more direct heat, but still sitting up higher away from the flame than it would have been on my gas grill. Cranked the propane heat up to about 300* for about an hour. Then I was able to wrap in foil and haul butt over to Grandma's house 30 min away. Oh ya, glazed it with about 30 min left with thicker more maple syrup and honey version of the spritz, less apple juice.
Turned out pretty good! But the bottom blackened up more than I like do to the high heat of the last hour, I should have wrapped it then I think, with the glaze on it everything with direct heat carmelized.
Started out in my chargriller smokin pro, lump charcoal goin good. Apple and Hickory chunks for flavor. Spritzing with apple juice, lil maple syrup, honey, brown sugar, and Famous Daves rib rub. Had smoker sitting just out in front of my garage, garage faces north. Wind was getting stout out of the north. So I moved it inside the east door, left the west door open for ventilation. That solved my wind issue. But cool temps wouldn't allow me to get any more than just over 210* in the pit. No matter how hot I got it, couldn't get much hotter for some reason. Which normally is fine. 200-225 as long as I keep it steady I don't mind, and usually just go with the flow on whatever meat untill it's up to proper temp. BUT had to be there with food at my grandma's house at 12:30. 15 lb ham, pre cooked and smoked mind you, didn't seem to wanna come up to an edible temp very quickly Sunday morning. Started around 8am. (didn't give myself enough wiggle room) So with about an hour to spare I took it out of my CGSP and put it on my propane CharBroil vertical smoker. Removed the water pan and wood chip box, so more direct heat, but still sitting up higher away from the flame than it would have been on my gas grill. Cranked the propane heat up to about 300* for about an hour. Then I was able to wrap in foil and haul butt over to Grandma's house 30 min away. Oh ya, glazed it with about 30 min left with thicker more maple syrup and honey version of the spritz, less apple juice.
Turned out pretty good! But the bottom blackened up more than I like do to the high heat of the last hour, I should have wrapped it then I think, with the glaze on it everything with direct heat carmelized.
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