Well, I did my first ham on the kettle. We cooked, and we took the food over to my Mother's. The vessel, the U.S.S. Warrior
The cook, a Hamshank, smoked with a little bit of apple chips and given a rub I made up using the Creole seasoning I bought this month as
one of the ingredients among many others. It cooked about 2 and a half hours at about 300 degrees. I used Cowboy lump charcoal, kept one bowl vent closed, one cracked, the other plus the lid vent opened full. I finished it off with a major honey bath and let it go another 10-12 minutes on the grill. Heres a couple shots of the grill used and the ham. My scoring lines are far from perfect, but this ham and rub was a huge hit and I managed not to ruin anyone's Chrissy dinner.
File photo of the Brownie-Warrior, from nicer weather days
Another file photo of the exact setup I used. G!, I am IN LOVE with this table!! Thanks again!!
Couple action shots of the ham.
A few beers later, I walk in the house, set this on the stovetop, Wife is excited by it, but I then say out loud to my wife and kids, "Somethin happens! And it only seems to happen in a Weber cooker!" I got crickets from my daughter, and an eye roll from my wife, and a "Thats a COOKIN!" and big smile from my son! He gets it!!
"Whatever you say, honey!" my wife tells me.
Christmas morning. My God, would you look at that mess!
Merry Christmas!!
Craig