Good morning and happy Easter to all!
I’m going to smoke a pre-cooked ham in my Weber kettle with the slow n sear, and was wondering if anyone has cooked with the meat in the lower portion of the kettle next to the charcoal holder, rather than on the grate above it.
The last few times I cooked on top of the grate, the highest point of the ham got slightly burned and dried out.
Thanks,
Al
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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It's way too cool to cook anything down there. I'd suggest not doing that. What's most likely to happen is the top inch or two of your ham will cook and you'll have to rotate it a hundred times. You'll likely have to do that anyway even cooking on the main grate as you noted, to prevent burning the very top, but at least this way you will cook it safely. You can also foil the top as you would chicken/turkey wing tips, to help prevent burning. Tall things are trickier with the SnS for sure.
With a fan controller blowing you can get the temp up down there, but it’s much more efficient to just rotate occasionally on the normal level grate and set the temperature a little lower so the top of the roast is not too hot
In my set ups, there’s at least a 50F difference between the main grate and about 8†up and about 100F gradient down in the well level.
Last edited by Polarbear777; April 12, 2020, 09:59 AM.
^^^^Agreed, I cook in an aluminum pan with a quarter inch of water, toss in an onion and a few celery stalks then tent it as RichardCullip describes.
30 mins a pound at 275 should do it, un-tent it for the last 20 mins, glaze it and ramp up temp to 400ish.
Did a spiral ham like this yesterday, came out great
Good morning and happy Easter to all!
I’m going to smoke a pre-cooked ham in my Weber kettle with the slow n sear, and was wondering if anyone has cooked with the meat in the lower portion of the kettle next to the charcoal holder, rather than on the grate above it.
The last few times I cooked on top of the grate, the highest point of the ham got slightly burned and dried out.
Thanks,
Al
On the assumption that you're going low heat, (since all you're doing is heating it up), once it's gotten a dose of smoke, (after an hour, or so), spray a little OJ on it, double wrap it in foil, an pull that sucker when it hits 135 degrees.
Before it hits the kettle, I spread mustard on it first, then coat it with brown sugar, with a little Memphis dust mixed in.
It's darn near impossible to burn, or dry out. Save the juice, from the foil, to pour over it. We also prefer to smoke spiral sliced hams.
Hope this helps!
Last edited by Skinsfan1311; April 16, 2020, 05:32 PM.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
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