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Unread 10-27-2011, 09:57 AM   #1
On the road to being a farker
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Default Smoking a Ham on a UDS?

I want o smoke a Ham so for those of you that have smoked a Ham on a UDS, I have a few questions.
1. Do you put the Ham in a pan while smoking it?
2. Do you put a pan below it with juice in it?
3. If no pan, then should i put a diffuser below it?

I'v never used a water pan in my UDS for moisture at all. The UDS does a great job doing it by itself.
Brian, Good o'le Charcoal Grill, Campfire Cooking, UDS(2)
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Unread 10-27-2011, 10:19 AM   #2
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I've only smoked one, it was 21.4lbs. I didn't use either a water pan or diffuser and it was done in 9hrs. My avg temp was 260° and I had the skin side down, I also injected it with an apple juice mixture and it turned out very good.
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Unread 10-27-2011, 10:25 AM   #3
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I've done several and have never used a water pan or diffuser. I use Dr. Chickens Sweet Kiss of Death Injection and the hams are delicious
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Unread 10-27-2011, 12:02 PM   #4
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I've done a few no water pan or diffuser. The Dr. Chickens injection mentioned above is very good. I've used apple juice mixed with maple syrup that was also nice.
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