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Low temperature ham

germanshorthair
germanshorthair Posts: 31
edited November -1 in EggHead Forum
I am fixin on smokin a ham (my first) on the egg. Around 20#'s
I have a good recipe and some pecan wood for smoke.
My question is I'm concerned about maintaining the low temp. of around 180?
Is this a problem without tweekin the egg's vents?
Any input would be greatly appreciated.
Thanks.
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Comments

  • Unknown
    Unknown
    germanshorthair,I have cooked jerkey at 170* before and it was no problem. The best I remember, I only used a small amount of lump. Do you have a way to cook indirect?(pizza stone, fire brick, or plate setter). If not a drip pan with water n it wil work. Cooking indirect will allow you to cook at higher temps. with the same results. I do hams around 250* until they reach 145* internal, and they always turn out great.

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