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Addin' Smoke

brhollifield
brhollifield Posts: 2
edited November -0001 in EggHead Forum
I am going to be smoking a ham for christmas... slow and low on an inverted set-up... my question is how can I add more chunks in the middle of the cook to the egg... do I really have to take the ham and the grate and the plate setter off or do you guys have a better idea?
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Comments

  • tn slagamater
    tn slagamater Posts: 623
    BRHollifield, sounds like you have been using another cooker before... but with the Egg you will not have the problem of adding charcoal. Not sure what size Egg you have, but you should get near 30 hours cooking on a large without adding charcoal. If you want a LOT of smoke, just add some wood chunks at the start. Otherwise, just some lump will give off a bodacious smoked ham...hth. my .02 cents.. Merry Christmas !

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  • WessB
    WessB Posts: 6,937
    BRHollifield,
    Just place a chunk or 2 in the center when you start and the lump is burning..Then place a couple more chunks further away from the center so they get used later in the cook. Build the set-up as you planned and forget about it....HTH[p]Wess
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