I cooked my first ham over charcoal. This was a practice run for Easter weekend. It was a 5# bone in ham. I started it in a bath of pineapple juice. I used a 3-zone fire using full chimney of KB. Halfway through I brushed on a mixture of cherry juice and soy sauce. Then I added the garnish of pineapple. I added a couple chunks of hickey. At that time I added another 10 lit KB because it wasn't running as hot as I had hoped. It was already dropping below 300 degrees and the vents were fully open by the point. Should I have started with more lit? Or should I have put the lit on a bed of unlit? My kryptonite is keeping the fire hot. Help me out there!
On another grill I had a 2-zone fire going. I grilled some roadside chicken for the SIL (she doesn't like Pork, seriously?). I also grilled some carrots over direct high heat. That recipe was from a Weber cookbook. They turned out pretty good. I should have pre-cooked them a bit more though.
The ham turned out really good. It had some great smoke flavor and a nice pineapple undertone. I think I'll try to make a better glaze for Easter as the cherry juice was runnier than I thought it was going to be so it didn't really stick to the ham. Either way, everyone enjoyed it. My FIL who is a huge smoke fan was ranting and raving saying it was the best ham he ever had. Hopefully he wasn't just blowing smoke. It is funny that he says he wouldn't change a thing but there are several things I'd try differently. Now to the pictures: