Recent content by Bruce Lathrop

Thanks Chuck, that does help. I agree about the spiral cut hams as they dry out. Your note says that this is a COOKED ham. So, you do this slow process with a cooked ham. Does it dry out? have you tried with an UNCOOKED ham? Thanks much. Bruce

As a newbie, I recently smoked some spare ribs, and followed someone’s advice and used unbleached pink butchers paper during the process. I had my RT340 set at 225, and smoked the rubbed ribs for three hours, then took them out and wrapped them loosely in the paper. Placed them back in for two...

I am enjoying my RT340, and want to try something a little different. I would like to smoke a fresh and uncooked ham, either the shank, butt, or whole ham(both pieces. If you’ve been successful in doing one, could you please post your details and procedures? Thanks Bruce L. Valencia, CA