Smoke Confusion

axelfoley · January 2014

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

henapple · January 2014

I layer chunks in my lump on long cooks...it rolls pretty good. The pellets may not be enough.

Mattman3969 · January 2014

I have only done a handful of hams but I cook at 300-325 indirect with a big hand full of cherry & pecan chips(non soaked) My hams are always moist and juicy and get big raves from the family ( prolly just jinxed myself).
I haven't ever used pellets but I know from chips and chunks you don't have to see the smoke for it to flavoring the meat. Might ditch the pellets and try chunks or chips scattered throughout your lump. IDK.

Alphonse · January 2014

Yes, per henapple's suggestion use chunks vs pellets. Also drop the temp to 200F and monitor meat temperature to your target.

Smoke Confusion

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