David Ward
TVWBB Fan
Anything special I need to know about cooking two 10lb half hams at once in a 18" WSM?
I was talked into bringing two hams for a retirement luncheon at work on Friday, but have never done two "ready to cook" half hams at the same time on the upper and lower grate before. I will be using a Guru so temps are not an issue. Any need to rotate them between upper and lower grates? I've got a Maverick I can use for the lower grate meat temp and my normal smoke plan with the Guru is light it, add smoke wood, and forget it until done or something needs to be added as part of the recipe. Plan on using some maple and apple chunks.
I going to run it with double foiled pans (Brinkman with the Weber inside it gives a nice air gap), and at 325. Got to have them ready at 11am so I guess it's a pre-oh-dawn-thrity operation. That's the only drawback but the flavor is worth the work.
I was talked into bringing two hams for a retirement luncheon at work on Friday, but have never done two "ready to cook" half hams at the same time on the upper and lower grate before. I will be using a Guru so temps are not an issue. Any need to rotate them between upper and lower grates? I've got a Maverick I can use for the lower grate meat temp and my normal smoke plan with the Guru is light it, add smoke wood, and forget it until done or something needs to be added as part of the recipe. Plan on using some maple and apple chunks.
I going to run it with double foiled pans (Brinkman with the Weber inside it gives a nice air gap), and at 325. Got to have them ready at 11am so I guess it's a pre-oh-dawn-thrity operation. That's the only drawback but the flavor is worth the work.
