Easter smoke with QView

[yankeerob]

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:

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.
-rob

 

[the dude abides]

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

 

[indyadmin1974]

How do you like the Stoker?

 

[crewcab4x4]

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

 

[yankeerob]

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

 

[yankeerob]

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

-rob

 

[grothe]

Nice job on your ham

I'll be lookin forward to your pea soup