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:

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

    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:


    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:


    It had a nice crunch on the outside and the inside was super juicy.
  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.

  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.

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

  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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