Hi guys and gals.
I am going through try smoking a ham for Christmas. The piece we are getting img is about 4kg (8 1/2lb in old money). I have not smoked properly before and I am going to try the Sanke Method.
I have Weber Briquettes. Do I still do it 2x2? I was going to sprinkle wood chips along the length of the snake too.
Your proposed setup sounds like it should work well. As long as you keep an eye on the temperature and adjust the vent opening to change the airflow as necessary, you should be fine.
I have also bought 2x1kg Gammon Joints to test it out on. Would you Butt them up together to simulate 2kg joint?
No, I don't think that would work very well since they're still individual pieces of meat, even when pushed together. They probably wouldn't cook well individually and they wouldn't accurately simulate how a single larger piece of meat would cook. I'd sit them apart from eachother on the grill and cook by internal temperature and do the same for the ham. I don't think it's necessary to duplicate the exact weight of a single joint of meat to determine whether or not your snake setup works in principle during the test run.
P.S. I am in the U.K. So the ham is not pre-cooked.
I wondered when I saw the old money reference. Anyways, that means you'll have to just keep an eye on the internal temperature of the ham and make sure it reaches the safe temperature for pork. Are you planning to put a glaze on it?
Topic: Christmas ham (Read 1491 times)
