Ham is already cooked but I have stuck one in at 200F for about 4 hours to let it grab some smoke….
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
When folks want me to knock out a ham for them I put the critter in a medium shallow foil pan and set it in the coolest spot I can find. (lower nose on Pops). After about 3 or so hours I drizzle on whatever glaze they might want or about a cup of 7up if nothing specified and seal everything up tight to lock in the moisture and then just bring it up to 165 ish on a therm. Too much higher and stuff will start crumbling when served. My experience is that ham will dry out before hitting my target temp if not covered. jm2tw
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Thanks for the input everyone had trouble with temps today wind blowing but was able to get it smoked gave it a good flavor wasn't perfect but had lots worse