Easter smoke with QView

Discussion in 'Pork' started by yankeerob, Apr 13, 2009.

  1. Happy Easter folks. It's been a while. This is what I did yesterday. City ham alton brown style. The recipe is here:
    http://www.foodnetwork.com/recipes/a...ipe/index.html

    I adapted it for the WSM. After scoring the ham with a utility knife I placed it on the smoker:
    [​IMG]

    From there I strapped the Stoker unit on it and fired up StokerLog so I could monitor it while prepping side dishes. Here the the chart of how the smoke went. It was cold and windy. I had to add some lump to get it up to temp. The fan ran 100% duty cycle:

    [​IMG]



    After it hits 130 the skin and fat is removed - just falls off actually. Then it gets a coating of mustard, brown sugar and a packing of crushed ginger snap cookies. Back in the oven at 350 until the internal temp is 140. Here is the end product:

    [​IMG]

    It had a nice crunch on the outside and the inside was super juicy.
    -rob
     
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    That looks great. Add that to my to-do list.
     
  3. indyadmin1974

    indyadmin1974 Smoking Fanatic

    How do you like the Stoker?
     
  4. crewcab4x4

    crewcab4x4 Smoking Fanatic

    Looks great! Along the same lines of what I did in my chargriller. I did a brown sugar,yellow mustard, and cider vinegar glaze. Then before putting it in the oven for 20 min. I put a light coat of glaze and ginger snaps. Turned out great.

    Jason
     
  5. The Stoker with StokerLog software is amazing. I can't see ever going back. I've got a Guru for backup but this year we're using the stoker for both pits in competition.


    -rob
     
  6. The crushed ginger snaps really make this ham crunchy and seal in the juices. Now to make split pea soup!

    -rob
     
  7. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Nice job on your ham [​IMG] I'll be lookin forward to your pea soup [​IMG]
     

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