Happy new year all.
I have been doing ham over the last few years on the large egg and need to confirm a few things. I normally buy a smoked ham and further smoke it on the egg for a few hours. I use various smoke pellets in a small tin and some scattered into the fire. There is a water pan under the ham with the plate setter in place.
My first questions is: Being cooked for a further 2 hours seems to dry the ham out (which kinds of makes sense seeing as the ham is already cooked) more than when its new out of the packet, is this normal? or should it be moist. I really want more smoke taste but don't really want to cook the ham more.
My second question is: Whenever I see you tube videos of someone smoking, they seem to have a lot of smoke coming out of the egg? as im cooking the ham at around the 250 mark, not much smoke is being produced and the smoke in the egg does not start kicking in until around 325-350, which seems too high?. This could of course be a pellet issue and I should be using wood chips or chunks instead?
Appreciate any help