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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-18-2009, 01:32 PM   #1
timmy7649
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Default uds ham

i have a half shank ham. when i put it on do i put the exposed meat part down or the skin down. any thoughts would be helpfull.
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Unread 11-18-2009, 03:28 PM   #2
capri man
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i really do not know why but i always put the skin down.
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Unread 11-18-2009, 03:33 PM   #3
Divemaster
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With the UDS, I like to have a bit of protection on my meat (I can't believe I just said that) so I go with skin down and fat cap down...
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Unread 11-18-2009, 03:33 PM   #4
Norcoredneck
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Put skin down, then roll/flip 1/2 way through. Want good flavor? Inject/spritz with 50/50 JD/applejuice. Add a couple of corn cobbs to charcoal.
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Unread 11-18-2009, 03:40 PM   #5
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sweet. thanks guys. i was thinking about making a stand so the butt end will sit in facing down and the meat part up.
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Unread 11-18-2009, 03:59 PM   #6
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be sure and post pictures for us, will ya?
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