Hi All,
Today I'm smoking (2) 6 lb hams using the recipe / technique here. Here's my concern - I also have a little 2.07 lb turkey ham for the Boss
Has anyone done a ham this small? I'm planning on following the techniques of smoking, crutching, basting, then sizzling.
What I'm looking for is any timing info, i.e., how long to smoke, etc. I'm only going to use 1/2oz of Hickory Chips. I'm using Mavericks, so monitoring grate and meat temp is not an issue.
Any advice is greatly appreciated!
--Ed
Today I'm smoking (2) 6 lb hams using the recipe / technique here. Here's my concern - I also have a little 2.07 lb turkey ham for the Boss
Has anyone done a ham this small? I'm planning on following the techniques of smoking, crutching, basting, then sizzling.
What I'm looking for is any timing info, i.e., how long to smoke, etc. I'm only going to use 1/2oz of Hickory Chips. I'm using Mavericks, so monitoring grate and meat temp is not an issue.
Any advice is greatly appreciated!
--Ed
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