Double Smoked Ham - inaugural cook on my OK Joe offset!

[Compulsive Smoker]

Hi everyone!

On Friday evening I picked up an Oklahoma Joe’s Highlands offset smoker that was on sale for $200! This is my inaugural cook…

I started out with half a spiral cut ham (no bone) from good old Wal-Mart!

No prep needed on the ham before the smoker, so I lit up with charcoal and hickory and got it up to 250*.

I put the ham on and went to mix up the glaze. (I got this glaze recipe from the Smoked Meat Sunday website.)

1/4 cup of spicy brown mustard
2 Tablespoons brown sugar
2 Tablespoons Honey
2 Tablespoons Apple Cider Vinegar

At 1 3/4 hours of 250* I started adding the glaze.

Did 3 applications of glaze about 10 minutes apart then let sit on the smoker for another 5 or 6 minutes

After it cooled a bit I put it in a roaster pan with a 3/4 cup of apple juice and refrigerated overnight.

Today I stuck it in the oven at 225* for 2 hours until it hit 135* IT.

Finished product

Thanks for looking!

God bless…

-Mike

 

[912smoker]

Looks like a great first cook Mike and I bet it was tasty

Keith

 

[Compulsive Smoker]

Thanks Keith! It was!

 

[kilo charlie]

That looks delicious!

I also enjoy a Dr Pepper based rub that was posted by Pioneer Woman if you ever wanna look that one up for the next one!

Congratulations on the deal on the new smoker!

 

[Compulsive Smoker]

That looks delicious!

I also enjoy a Dr Pepper based rub that was posted by Pioneer Woman if you ever wanna look that one up for the next one!

Congratulations on the deal on the new smoker!

Thanks KC!

I'd love to try it! Was it posted on here?

 

[kilo charlie]

Thanks KC!

I'd love to try it! Was it posted on here?

I can't remember if I posted it or not.. stand by for further

 

[kilo charlie]

Glazed Easter Ham

 

[Compulsive Smoker]

Glazed Easter Ham

Thank you sir! I'm definitely going to give that a try!

 

[Gonna Smoke]

Your offset journey has begun and it is a fun ride, at least for me. If you don't have one, I'd suggest a remote digital temp gage, don't rely on the temp gage that comes with it as it's probably not very accurate. I'd recommend a 4 probe unit because soon you'll be smoking more than 1 item and you'll also want to monitor grate temp, too. Thermoworks or Temppro (formerly ThermoPro) are 2 that many on here, including myself, use...

 

[Compulsive Smoker]

Your offset journey has begun and it is a fun ride, at least for me. If you don't have one, I'd suggest a remote digital temp gage, don't rely on the temp gage that comes with it as it's probably not very accurate. I'd recommend a 4 probe unit because soon you'll be smoking more than 1 item and you'll also want to monitor grate temp, too. Thermoworks or Temppro (formerly ThermoPro) are 2 that many on here, including myself, use...

Thanks Charles! I have a 2 probe ThermPro, but I’ll probably upgrade after awhile here!

I bought the 2 probe before I was really into smoking that much, now I wish I had one with more probes!

 

[Steve H]

Oh. Yeah. I'd hit that! Nicely done!

 

[Compulsive Smoker]

Oh. Yeah. I'd hit that! Nicely done!

Thanks Steve!

Come on over! I have plenty of leftovers!

 

[Brokenhandle]

Love it! Double smoked hams is one of our favorites!

Ryan

 

[Compulsive Smoker]

Love it! Double smoked hams is one of our favorites!

Ryan

Thanks Ryan!

They are very tasty, and one of the harder ones to mess up in my opinion!

 

[JckDanls 07]

Looks awesome... nice job...

How was your experience with the new rig ?? Did you just go charcoal with wood chunks?? Or did you actually use splits with a live fire ??

 

[Compulsive Smoker]

Looks awesome... nice job...

How was your experience with the new rig ?? Did you just go charcoal with wood chunks?? Or did you actually use splits with a live fire ??

Thanks Keith!

It was great. It got up to 250* and held very steady there the whole time! I just used charcoal and wood chunks…sometime once I’m more familiar with it, I do want to try a live fire!

Any tips for me on that?

 

[forktender]

Your ham looks KILL'er.
Your glaze is real close to the one I use. My glaze has a little Chinese 5 spice or cloves in it.


As far as live fire cooking goes.
Small spilts the biggest should only be about the size of the cardboard tube in the center of paper towel roll.
Use 4 to 6 to get a bed of coals, then cut them in half, so you can add about 1.1/2 every 30 to 40 minutes as needed. Lean or stack the splits under the fire box so they stay nice and warm. Warm splits are where it's at, you totally got this.


The only mods I did to my Okie Joe, was I bought a piece of split water heater flew pipe, an lowered the exhaust inside the barrel down to 3" above the cooking grates and bought a few 4x8" Stainless steel hotel pans to use as heat shields .
I'd place them next to the meat between the meat and the fire box, and fill them with near boiling water.
If the meat started getting to dark on the fore box side. When you can place your meat as far from the fire box as you can, then place one of the water filled hotel pans between the meat and the fire box on top of the fooking grate. That's what worked best for me. I tried tuning plates, but never really needed them with the hotel pans
Dan.