A few notes from my Christmas day double smoke.
I read all of Bear's posts about double-smoked ham, as well as a dozen other threads on the subject here in the forum. I used a Kirland/Costco spiral ham someone gave to me (after he took a few slices of the ham for himself). Used my new AMPS with Jeff's "Pitmaster" blend filling just the first row (3 hour smoke). I put that into my MES 30". I didn't apply any glaze until after the first 90 minutes, and during that initial time I smoked at a relatively low (200 degree) temp. I then applied the glaze and smoked for the last 90 minutes at 270 degrees. Pulled at exactly the three hour mark. The internal temp was only 115 degrees, but I had no desire to get it to 130 or 140. As Jeff pointed out in his video (I've provided a link below, in case you haven't watched it), there really isn't much need to monitor or worry about temps when the meat has already been cooked.
This is about adding smoke, not cooking.
Things I learned:
1. I don't think there is much need for heat. Since I am using the AMPS, I don't have to get the MES hot in order to produce smoke. Because the ham is fully cooked and cured, there really isn't any reason to get it hot, unless I want to serve it hot immediately after removing from the smoker. As for "setting" the glaze, see my notes below.
Next time I will do the whole smoke at 160 degrees because the higher the temp the longer I have to wait before putting the ham into the fridge. I could do a cold smoke, but I don't think the cold smoke tastes quite the same (expert smokers, feel free to contradict this neophyte's assumption).
2. Next time I will not use any glaze during the smoke. I did some research on glazes, but only after I'd finished the whole thing. What I found out is that "Honeybaked" hams use a glaze that is carmelized using a blowtorch. This makes a lot of sense to me, and I think would create a MUCH better result, assuming you want a glaze (I note that quite a few people who have posted in this thread and elsewhere don't like glazes on their hams). In addition, when I added the glaze after 90 minutes, as I pressed it into the very warm exterior, it cause the exterior fat to mush around and deform. I could have avoided that by putting the glaze on before the smoke, but I think that might have reduced the smoke penetration. So, in the future I will smoke without any glaze, and then put the glaze on after the smoke has finished, and the ham exterior has cooled for 15-20 minutes. I will also slightly dilute the glaze so I can "paint" it on rather than rub it on, in order to minimize any damage to the exterior.
3. Next time I will use a glaze without cloves. Yes, I know that they are the traditional spice for hams, but I like cloves in cookies, not hams. Yes, I am strange. Once I put on the glaze, I will use the blowtorch. I have always like the Honeybaked taste and now that (I think) I know how their glaze is created, I'd like to try to duplicate that, but with the added benefit of having a really nice smoke on a much cheaper ham (Kirkland/Costco hams are about 1/4 the cost of a Honeybaked product).
Finally, on an unrelated note, at some point I need to post what I learned about lighting the 5x8 AMPS. I've read a hundred posts on this, and watched a few videos, and learned a lot. However, I still had problems, and was ready to give up. However, because I have faith in the people in this forum, and many of them say this is the greatest thing since smoked sliced bread, I kept after it. After a few failures (I just got it a week ago) I discovered that using a good heat gun, but without any torch or other ignition, produces an absolutely perfect result. It is repeatable, with no question about whether the smoke is going to extinguish. It is really easy, and the AMPS is ready to go in only about 5-7 minutes instead of 10-15 minutes. I'll try to get around to posting a video, probably sometime next week, or whenever I do my next smoke.
Thanks Bear for providing such a great guide on how to do this, and I hope you don't mind my adding a few twists and variations of my own!