Sweet Daddy-D
Knows what a fatty is.
- Joined
- Jul 9, 2012
- Location
- Arnold, MD
Thanks to many of the Bretheren my first double-smoked turned out pretty good. Learned alot from the Brethren offering input-learned more from doing. Here are my notes and some pron:
01/01/2014. Happy New Year, Happy Birthday, Dad-would have been 92 today.
10.11 lbs half shank portion ham; water added; Ready to Cook.
Hardwood smoked; Super Trimmed (I did not remove any further fat from the ham, it was trimmed well but still had a nice layer of fat and skin)
Safeway brand; $.99/lbs.
WSM 18.5; ET732; Thermapen; Kingsford Briquettes; cherry wood chunks; foiled water pan w/ 2 gallons water.
30 deg outside, calm and clear, beautiful day.
Injected ham with Barqs Root Beer while still in the wrapper, tried to get some between the wrapper and the ham as well. Let it sit. Prepare a glaze of light brown sugar, apple cider vinegar and yellow mustard.
Loaded chimney with about 20 or so briquettes @ 7:40 AM; prepared 18.8 WSM with minion set up, about 8 medium chunks of cherry wood. Lid in place @ 8:15 AM. Lots of smoke, temp up to 275 in about 30 minutes-bottom vents: 1 open 100% other 2 @50%; temp rose to about 325; dropped all vents to 1/3. My target cooking range is 250 to 275.
Meanwhile I placed ham in a pan, scored the ham and plugged whole cloves all over top. First time using a pan for anything. Poured root beer over ham and let it sit while the WSM settled down. Overall, ham was out of fridge for 2 hours, maybe should have let it sit out a little longer to bring the initial IT up some, maybe not.
@ 9:00 AM smoke was settled down a good bit; temp still up at 325+, but I left it to help compensate for when I lift lid to place ham. Placed ham on at about 9:05 AM; closed 1 vent completely, left other 2 @ 1/3; temp dropped to 230, but raised back to about 284 right away.
Running Time:
0:30 Temp 270 IT 41
1:00 Temp 266 IT 50 (noticing a little smoke now and then, maybe when heat hits a chunk; maybe outside temp-still 34 deg. Cooking temp has been cruising so far between 258 and 270)
1:30 Temp 275 IT 66
2:00 Temp 268 IT 84
2:30 Temp 259 IT 102
3:00 Temp 252 IT 117
3:30 Temp 241 IT 127
4:00 Temp 282 IT 138
Took ham off at 140 IT; pineapple, cherries and glaze; returned ham to WSM; opened all three bottom vents to 50% for final stage.
4:30 Temp 302 IT 142
5:00 Temp 340 IT 145
5:25 IT @ 149; Thermapen says between 145 to 165 at different spots on ham.
Pulled ham off @ 5 hr 25 minutes, Rested about 30 minutes under foil.
Outcome: pretty tasty; just about right on the moisture. My always unspoken, Number 1 goal was achieved-Sweet Momma D said it was delicious. It took longer than I had expected, but everything I smoke takes longer than I expect. Next time: Find a different ham-one that is “Ready to Eat”; I will make a little more glaze and get the pineapples and the glaze on a little earlier in the process.
01/01/2014. Happy New Year, Happy Birthday, Dad-would have been 92 today.
10.11 lbs half shank portion ham; water added; Ready to Cook.
Hardwood smoked; Super Trimmed (I did not remove any further fat from the ham, it was trimmed well but still had a nice layer of fat and skin)
Safeway brand; $.99/lbs.
WSM 18.5; ET732; Thermapen; Kingsford Briquettes; cherry wood chunks; foiled water pan w/ 2 gallons water.
30 deg outside, calm and clear, beautiful day.
Injected ham with Barqs Root Beer while still in the wrapper, tried to get some between the wrapper and the ham as well. Let it sit. Prepare a glaze of light brown sugar, apple cider vinegar and yellow mustard.
Loaded chimney with about 20 or so briquettes @ 7:40 AM; prepared 18.8 WSM with minion set up, about 8 medium chunks of cherry wood. Lid in place @ 8:15 AM. Lots of smoke, temp up to 275 in about 30 minutes-bottom vents: 1 open 100% other 2 @50%; temp rose to about 325; dropped all vents to 1/3. My target cooking range is 250 to 275.
Meanwhile I placed ham in a pan, scored the ham and plugged whole cloves all over top. First time using a pan for anything. Poured root beer over ham and let it sit while the WSM settled down. Overall, ham was out of fridge for 2 hours, maybe should have let it sit out a little longer to bring the initial IT up some, maybe not.
@ 9:00 AM smoke was settled down a good bit; temp still up at 325+, but I left it to help compensate for when I lift lid to place ham. Placed ham on at about 9:05 AM; closed 1 vent completely, left other 2 @ 1/3; temp dropped to 230, but raised back to about 284 right away.
Running Time:
0:30 Temp 270 IT 41
1:00 Temp 266 IT 50 (noticing a little smoke now and then, maybe when heat hits a chunk; maybe outside temp-still 34 deg. Cooking temp has been cruising so far between 258 and 270)
1:30 Temp 275 IT 66
2:00 Temp 268 IT 84
2:30 Temp 259 IT 102
3:00 Temp 252 IT 117
3:30 Temp 241 IT 127
4:00 Temp 282 IT 138
Took ham off at 140 IT; pineapple, cherries and glaze; returned ham to WSM; opened all three bottom vents to 50% for final stage.
4:30 Temp 302 IT 142
5:00 Temp 340 IT 145
5:25 IT @ 149; Thermapen says between 145 to 165 at different spots on ham.
Pulled ham off @ 5 hr 25 minutes, Rested about 30 minutes under foil.
Outcome: pretty tasty; just about right on the moisture. My always unspoken, Number 1 goal was achieved-Sweet Momma D said it was delicious. It took longer than I had expected, but everything I smoke takes longer than I expect. Next time: Find a different ham-one that is “Ready to Eat”; I will make a little more glaze and get the pineapples and the glaze on a little earlier in the process.
