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Thanks :) Looks like I'm on the right track. It's only a small one (750 gr), so nice to try. I'll keep taking pictures. I got no problem with getting the WSM high in temps when needed, and it ain't freezing here

Thanks Chris, but it's not a ready to eat ham :)

It's defrosting... Right now just in a cooler box. I'll move it to a waterbad a bit closer to the time, but with enough time to air dry it a bit before it goes on the wsm. It's boneless Pics to follow once I got a bit more sun. I run fully on solar and it's a real grey day so have turned off...

I'm planning on letting it go higher than 135 F internal. I was thinking more of 160+ F These things are cured but not cooked! I won't be glazing it. Not a fan. It's only small, so shouldn't take too long. I can always ramp up the heat if I don't like the way the fat renders/crisps ;) It got...

Thanks for the quick responses. I don't want to boil it first, but I do think I',ll soak it in water for a bit. It is not very salty. I'm thinking of WSM, but without water pan (water pan is actually in use by the dogs). Our charcoal is mopane and already gives a lot of flavour. I may add a...

I got this small ham, it's cured (mini gammon ham). Generally, I boil them and eat, but now I'm thinking of putting one on the wsm. It got enough fat, so shouldn't get dry. I hope. Anyone tried this before and/or has any advice? This type of ham is only available here around christmas, so...

I very often use my wsm 14 as a barrel cooker (No waterpan, no diffuser) Works for me. I put meat on the top grid so any flame from dripping fat won't reach the meat. Thats the only thing that would worry me with hangin meat I would love to get an extra middle section or a 14" rotisserie ring ;)

I've only ever used mopani lump charcoal in my 14" wsm and I don't notice any issues

I do the same as @Brett-EDH (and I also expected a meat grinder story, maybe about one that was not cleaned properly after use....)

On my wsm I keep a bit of an eye on the build in thermometer. On my hillbilly kettle, I just go for what I think is right. Sometimes I use the lid, quite often, I don't I do check the internal temp when I do whole chickens, but thats about it. I used to use temperature probes etc but decided...

Nice! My kind of food ;)

These onions were quite small, I think it is best when they are not too big. I prepared them on the wsm 14, top rack, no water pan, lump charcoal, no lid

I have no oven, so I use the uuni/ooni 3 and can only make small, flattish bread. I use the following, then divide in 4 and keep in the fridge 150 gr active 60% hydration starter 750 gr flour (mixture of AP and brown) 500 gr water. Stir, quickly kneed till it comes together Let sit for about...

Nah, Basically spiced ground meat, then onion (check on the right of my first picture) then wrapped in bacon. So you take an onion, peel, half lengthwise and peel of the layers, keeping the 2 pieces together to fill

I don't take pictures that often... But yesterday I made onion bombs. Idea by Raichlen, spicing totally changed to my liking The bread was baked in the uuni 3 a little earlier. My sourdough take on Turkish pide Then some extra pics since I'm posting anyway Angle iron sausages on open fire...

Only Boca I know is Boca juniors. Diego Maradona played for them ;)

I'm here ;) With home brew

Looks real tasty!

And with my internet being slow (takes a while for the pic to show) I was wondering what you all did with your furry friends?

I could do that in my climate by putting the wsm in the sun and putting a cold smoke generator inside (like the ProQ) :) More serious: that's a difficult temperature, esp the lower end (65 oC) You'll have to try it out, but maybe starting with just 1 or 2 pieces of hot charcoal. Not more. How...