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Ham and Egg

Threw a party this summer....Smoker & Poker 2011...

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Ham and Egg
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  • Re: Temperature Control

    Don't decline, whatever you do.  You've already found that the BGE heats up quickly, so stick around until it hits your target temperature and close off the airflow to stabilize the temps.

    I've found airflow is the key.  When I'm cooking brisket, I usually wait until it hits around 200F, then shut the vents (top and bottom) until they're open only a sliver...and it sticks at 200 all day long.  The more oxygen moving through the egg - the hotter it gets.

    Once the egg is up in high temps, it is hard to bring it back down without just extinguishing it and starting over.  Which, if you have time, is a perfectly good solution as well.

    Good luck!  Experiment - cook yourself a turkey!  :-)

  • Re: Maple-Bourbon Ham

    Note - this was a raw ham to begin with, so I needed to cook to 160F to get it truly cooked.  Amazing result.  Great recipe.
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