Smoked on my Legacy for 1.5 hrs @210 degrees.
Put on a maple bourbon sauce on the ham, covered and put into electric smoker at 275 degrees until 140IT.
Put on side and brushed maple bourbon glaze on both sides. Then on broil for @4 minutes until caramelized.
Love my HB 133.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Started smoking in Aug 2025. First smoker is a Weber Searwood. I purchased a ThermoWorks Smoke to get a more accurate temperature and the pro-series needle probe. I also have a Weber grilling basket, Weber grill brush, and the Grillart steambrush. I've tried all sorts of pellets and wood flavors and my family mainly likes the Traeger signature blend. I have a meat injector and shears for poultry.
I also recently purchased a new 2010 used Weber Kettle Performer. Just got a cover for it. I bought the ThermoWorks RFX with 1 wireless probe, the SnS and DnG to spruce up the grill. I have not cooked on it yet. I cut a hole and installed the ThermoWorks billows. I did buy 4 bags of the B&B charcoal briquettes.
All my cooking has been on the Searwood. I absolutely love cooking Pork Shoulder, chicken wings, chicken breasts and steak. I won first place in my church chili cookoff (I bragged to everyone about it) and I really enjoyed the chili (and I don't really like chili). I really enjoyed Moink balls. I like cooking ribs, chicken breasts, and chicken legs with white sauce.
I look forward to cooking pork burnt ends, smoked turkey for Thanksgiving, and maybe even a brisket.
I'm still trying to determine rubs my wife will really enjoy. I love the rubs from the website, but my wife just wants some rubs that will bring out the meat flavor so she can taste the meat. I'm seeking simple rubs for chicken breasts and steaks.
I love soda and especially Dr. Pepper. I don't drink alcohol.
I live near Boise, ID. I've been married for 25 years and I have 5 kids. I'm a second career dentist.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
What a beauty! Which brings to mind a question I have been considering and would be grateful for advice from the AR team across America---Am thinking of following this great example, and to double smoke a nice ham. But am wondering: So many hams are so darned salty....Does anyone ever consider/try soaking a ham to remediate some of the salt content prior to double smoking? Congrats to Duane and thanks to all who might offer advice on this question.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
So Duanessmokedmeats since I plan to do this on the 1st, I had a question or two. You mention "turning on its side" to do the glaze. Before that, for the initial smoking to 140F, did you stand the ham upright on the flat cut end? Did you do that in the foil pan, or directly on the grate?
I was thinking of doing this on my SNS Kamado, but had not thought of finishing in the oven under the broiler to set the glaze.
Flat side down for 2 hours on smoke. Then in a foil pan with 1/4 C of chicken stock, 1/4 C bourbon and 1/4 C maple syrup stirred then poured over ham. Cover with foil at cook at 300 degrees until IT hits 140.
Before hitting 140 make your glaze of 1/2 C maple syrup, 1/2 C bourbon, 1/4 C ketchup, 1/4 C brown sugar, 4 tsp of a sweet rub and 4 tsp apple cider vinegar. Cook over medium heat, stir frequently with a whisk. When it comes to a boil, immediately remove from heat.
Continued
At 140IT remove the ham and take off the foil cover. Put drain excessive liquid and set aside for serving.
Turn ham onto it's side and brush liberally with the glaze.
Set oven to high broil and place ham under broiler for 2-3 minutes, or until the glaze is bubbling and caramelized
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