Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Forums
- All Forums 130.1K
- EggHead Forum 122.5K
- Forum List 4.9K
- EGGtoberfest 186
- Forum Feedback 1.5K
- Off Topic 1.8K
- EGG Table Forum 958
- Rules & Disclaimer 1
- Cookbook 2.4K
- Valentines Day 3
- Holiday Recipes 30
- Appetizers 72
- Baking 197
- Beef 455
- Desserts 26
- Lamb 34
- Pork 622
- Poultry 370
- Salads and Dressings 14
- Sauces, Rubs, Marinades 154
- Seafood 144
- Sides 117
- Soups, Stews, Chilis 38
- Vegetarian 12
- Vegetables 55
- Health 229
- Weight Loss Forum 227
The grilling community is known for coming together to provide help and support in times of need, and many families and communities have been devastated by the recent severe weather events across the country. Please visit these sites to learn more about how you can support relief efforts - operationbbqrelief.org and redcross.org.
Comments
Length of time cooking will determine temp in center of ham. Personally, when I do whole ham that large, I would pull it at 170 internal. Cooking temp between 250 and 275 inderect. Personal opinion again, I use hickory and try to get one or two large pieces and not a lot of small chips. That way you have continuous smoke and not so much at one time. It will probably take 14 or more hours. [p]Jerry
- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree Like