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Smoking a ham for TG

Discussion in 'Food Forum' started by Ralff, Nov 22, 2010.

  1. Ralff


    Sep 10, 2008
    Central FL
    The wife bought us a smoker last week and we are planning on smoking a ham for Thanksgiving. I've never smoked anything before :)whistling:) so I am looking on some advice/guidance.

    This is the smoker we have: 90003 500439

    I'll try to explain what I have gathered so far, and maybe you guys can poke some holes in my logic if I missed anything. We're using a pre-cured ham around 10 pounds. I'm planning on having the ham on one side of the grate (it's split so you can remove one side) and building my charcoal fire underneath the opposite side so it does not burn the ham. Above the coals will be the wood chips wrapped in foil with a few of them wetted and next to that will be the water pan. Intending to keep the temp around 225 for 3-4 hours.

    Have I missed anything? I know I will likely have to add some charcoal and maybe replace the chips if they burn out, but since the grate is split I don't see a big issue with just replacing those when needed and leaving the ham where it sits.