Any tips on smoking a spiral ham? I've done pork shoulder, back ribs, chicken thighs, brats, but I've never smoked a ham. Offered to do one for a brunch, any tips would be appreciated.
Pellet grills
- Thread starter josh4cy
- Start date
Love reverse seared steaks. I usually sear around 600 on a soapstone
I use this recipe and love it. Probably one of my favorite things to smoke just because it's so easy for how good it tastes
http://howtobbqright.com/2018/01/08/smoke-holiday-ham/
The best tip I can give you is to not get a spiral cut ham. Otherwise you will have to tent earlier, baste often, and still won't be as juicy.
Half hams fit perfect in a 12" cast iron skillet. Put a bit of water or basting liquid in the bottom and smoke til it's done. Score it on top to make it look fancy if you'd like.
I did a ham last weekend. It wasn't spiral cut, so I cut a grid of .25" deep cuts all around the surface on an approx. .75" grid. I put my usual rub on the entire surface (mostly brown sugar and Lawry's season salt) and I drizzled it in apple juice. every half hour I drizzled more apple juice on it to keep it moist.
2 hours at 250°. Wrapped it and let is rest for 30 minutes. It was delicious.
Also, I have made one in the oven before in a roasting pan and a honey/maple syrup glaze, but was worried this would make a a sticky mess in my smoker.
edit - see @Nader_uggghhh post above
Thanks for the info. Hickory? Apple? Cherry? I use combo of hickory and apple for ribs and shoulder.
I will normally use all apple for a smoke like this. I do the same for bacon and Canadian Bacon. I will use a competition blend of maple, hickory, and cherry for ribs and shoulder.
I just assembled my Daniel Boone and ready to start using it. Want to try some basic things first, brats and burgers. I ended up buying the GMG grease tray liners. Are you saying I need to poke holes in those liners? I already have the 2 piece metal tray "closed," so there will not be any extra heat coming thru those trays.
Any tips on brats or burgers? I was thinking do brats at 400-450?
Sportsmans warehouse has both traeger and Green Mountain in house, so I played with them in store
Info on pellet grills are a little all over the place when it comes to searing meat.
Not sure I want to reverse sear or get that fancy.
Will a pellet grill sear a steak?
Not sure I want to reverse sear or get that fancy.
Will a pellet grill sear a steak?
I have never used the top piece of the two piece tray. Just always added the layers of foil to help with for easier cleaning. The foil or grease tray liner is basically acts like a pan and that you have the grill grates just above it to prevent food from sitting in the grease. I don't always poke holes in the foil, but I will poke a few in. I just don't do a lot of burgers anymore. I did notice that GMG did come out with a single piece grease tray recently.
I just did a batch of wings on Saturday. Marinated them in hot sauce overnight, added my BBQ rub on them, an hour at 150, then another hour at 250 and finished them off at 300 for about a half hour get them a little crisper. Gone in 5 minutes!!
Green Mountain is the only one to consider. Superior to Traeger. Daniel Boone WiFi is an amazing pellet grill.
I get a good sear with mine, it goes up to 500°. Some ppl buy "grill grate" brand grates to get a better sear. I think they retain the heat better. All based on preference.
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