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Cold Smoked Virginia Ham

I'm curing a ham for Christmas this year.  My plan is to cure it in the brine for 7 days before smoking it at 225 dome to 160 IT, but I found 1 mention of cold smoking the ham.  Has anyone every done this on a BGE?  The article I found talked about smoking it at 100 degrees dome or less for up to a week.  Will the BGE do this?  I'm interested for next year!


  • DMWDMW Posts: 12,457
    Not sure how you could keep the egg smoking like that for a week. I think you would need a proper smokehouse for that. Wish I had room to build one here.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • My  A-MAZE-N smoker goes about 11 hours would be fun to try a ham for a week but that would be a lot of baby sitting you might break a record continuous cooking time on the Egg,
    XL & waiting for my Mini Max Bloomington MN.
  • CookinbobCookinbob Posts: 1,690
    For one, I think a Virginia ham is dry cured not brined. Second, I think it's going to be way too smoky, And I'm not sure it's even safe. I would suggest a trial run before betting Christmas dinner on it! I just did a picnic which I brined for seven days and hot smoked for four hours. Too smoky and too salty.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • Are there any tricks to cold smoking with 2 eggs? Could a person exhaust the smoke from one egg to the intake of the second egg?

  • Check out naked whiz site he has a build your own section including a cold smoker. Wouldn't be practical for a week though.
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. 
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