Hi all, hope everyone is as safe and well as we can be in these times
Looking for some advice, I have a 2.5kilo/5.5lbs cured gammon joint i would like to smoke, I have only been grilling since the summer so still wet behind the ears, I have never properly done a slow smoke so any pointers would be appreciated.
I have the Master Touch Premium and would be using the smoke ring and defuser plate, what kind of temperature should I be aiming to hold the grill at? Am I right in thinking I just light a few coals at the edge and let it work it's magic?
Quote from: Kermit1888 on December 22, 2020, 06:26:17 AM
Hi all, hope everyone is as safe and well as we can be in these times
Looking for some advice, I have a 2.5kilo/5.5lbs cured gammon joint i would like to smoke, I have only been grilling since the summer so still wet behind the ears, I have never properly done a slow smoke so any pointers would be appreciated.
I have the Master Touch Premium and would be using the smoke ring and defuser plate, what kind of temperature should I be aiming to hold the grill at? Am I right in thinking I just light a few coals at the edge and let it work it's magic?
I do a whole ham every year for Christmas. I do mine a little different. I place the ham in a pan and add a half cup of water. I wrap tight with foil and bake in the oven at 250 for around 30 minutes per pound. Sometimes I stop there or sometimes I'll smoke it for another hour with a glaze. Works best with a whole bone in ham.
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have only done one once but it came out grate. was kinda a hassle to do but - soaked overnight in a large pot with the 6 for 2 bucks cola ( think it was heb brand cola ) drained / rinsed the next day and boiled in water with bay leaves and cinnamon for a couple hours - drained, scored and put on the 22 and smoked with cherry wood 🪵 at 225-250 for about four + hours until probed like butter then applied a thick cherry glaze for another 20 -30 minutes until set. the glaze was sweet which went well with the saltiness of the ham.
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