I tried a pretty much no frills method the first time to see what happened. I used a spiral cut Costco ham. It's already cooked, so you're just adding smoke and warming. I cooked with lump charcoal and pecan wood chunks. I put a little mustard and some of the glaze powder on the outside and let it roll around 250-275 until 140ish° and glazed at the end. I kept an aluminum pan in the accessory rack under with water to collect drippings for gravy. Of course there are different rub and glaze options to try next time. I saw a few recipes where people wrapped for a while like you might do a pork butt. I'm not sure I'd mess with it unless you needed to speed up the process.
All Things BBQ
"I see dudes using cotton gloves on prints that I know were printed while someone was drinking a beer or eating Cheetos, while water leaked from the ceiling. And I'm not even talking about my shop!" - alexfugazi
I did a dual set up today, with a cajun turkey breast on the kamado and some cheese in a small Weber with a tube smoker. The turkey came out great on a pretty simple cook. The cheese will have to wait to see.
"I see dudes using cotton gloves on prints that I know were printed while someone was drinking a beer or eating Cheetos, while water leaked from the ceiling. And I'm not even talking about my shop!" - alexfugazi
that's awesome. really neat set up.
Hope you and your's are all good wotta with the fires . . .
Hope you and your's are all good wotta with the fires . . .
_____________
RambosRemodeler wrote:.........You're entitled to your opinion but it's wrong.
Kramerica wrote: . . . . . Also, never listen to anything rambo says.
Thanks mate, I appreciate the words.
My local area was hit hard by fires 11 years ago so (thankfully, I guess) we've missed the devastation this year. However the eastern half of my state is ablaze. Had friends stranded in places. Horrible situation.
On a brighter note, here's a 1.3kg tomahawk I cooked yesterday.
My local area was hit hard by fires 11 years ago so (thankfully, I guess) we've missed the devastation this year. However the eastern half of my state is ablaze. Had friends stranded in places. Horrible situation.
On a brighter note, here's a 1.3kg tomahawk I cooked yesterday.
so we did a street cars festival this weekend. 17 total vendors so we were hesitant about it, but it turned out to be a great event. We were the busiest vendor there, selling out in 3 hours of the 6 hour event.
Unfortunately it absolutely hammered down right at dinner time, so the crowd dispersed quickly. It also made packing up a nightmare and kept the pit temp down a bit, but we got through it.
Here's a few photos. I dropped pulled pork from the menu and im glad I did.
'
Unfortunately it absolutely hammered down right at dinner time, so the crowd dispersed quickly. It also made packing up a nightmare and kept the pit temp down a bit, but we got through it.
Here's a few photos. I dropped pulled pork from the menu and im glad I did.
'
that looks amazing