Larry Corall
TVWBB Super Fan
Did a 7 1/2 lb. semi-boneless ham and didn't feel like firing up the WSM for basically a reheating exercise. Fired up the 26 3/4" One Touch with 3/4 chimney of Rancher briquettes and 4 small chunks of hickory - regulated it out to 260 degrees when I put my ham in - had one temp spike to about 315 and one cool down to about 220 - played with the vents both times and got back to 260. When I pulled the ham off 3 1/2 hours later I was dropping slightly - added 10 briquettes and 2 chunks of hickory and put on 2 dozen ABT's - I was still holding 260 when I pulled the ABT's and shut the grill down. Outside temp was about 45 when I started and 37 or 38 when I shut down with a little bit of wind.
