Ham cooking to fast.


 
J

Jonathan Jarembek

TVWBB Member
howdy, serving dinner ins about 2 hours and the ham is already at 95 degrees.

I am trying to slow down the cooking process by lowering the heat but i thing it wont matter and it will be done a tad early.

Any ideas how i could hold the ham until dinner or can i just let it cool and reheat later ?,

Also i don't think i got a ton of smoke going on due to the lower heat as most of the wood chunks seem barely burnt and don't have the smoke billowing out of the top..

But that's just a minor issue.

any tips would be appreciated.
 
Have you been able to lower the cooktemp? Where is that now and what's the internal of the ham?
 
its right at 100 internal..

checked the temp in a few places around the ham and the center was about 10 degress less then where i had my probe inserted so i readjusted.

I have the smoker riding around 220 right now..

when it hits 120 internal i will check all around again and make sure its turly 120 in the center.

I figure best i can do is wrap in foil and toss it in the ice chest and hope i dont dry it out with the additional cooking it will do.
 
If you have your lower vents open at all try closing. See if you can get your cooker lower still.

Yes, best you can do.
 
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