Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: toiga on October 10, 2020, 04:45:35 PM
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Hi there!
Starting the ham following the recomendations and tips given in the other topic. So the gane plan is:
- 7 pound ham with bone
- 3/4 snake with 2x2 arrangement
- temps @ 250 ish
- bottom vent 2/3 open and too vent to control the temp.
Wish me luck as it will be an allnighter.
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5h in and it's halfway throught the snake. Smells dellicious on the patio.
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Hammer time. Looks really good.
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9h status report
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Looks grate.
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Thanks! The flavor and texture was amazing.
On the leftover coals, I smoked two trouts
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Looking good !