Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: Old Dave on March 30, 2018, 03:36:46 AM
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I did this 9.2 pound ham cook on my Cobb Supreme Grill using one of my new proto-type Dome Extensions which is an accessory that I have obtained from Cobb Grill International Company that increases the total cooking height in the grill by about 2-1/2 more inches. This increased cooking height opens up many more cooking options for this fine Stainless Steel charcoal grill.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1388.jpg)
I served my spiral cut ham sandwich with some baked beans, some candied yams, and some veggies. I added some horsey sauce to my sandwich as well.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1374.jpg)
I brushed on a sticker, then sprinkled on a medium coat of a good pork rub and fancied it up with the pineapple and cherries.
In the background is one of my new "proto-type" Cobb Supreme Dome Extensions.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1375.jpg)
I maxed out the charcoal basket with 26 all hardwood charcoal briquets for this cook. I then added some hickory chunks for my smoke wood.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1376.jpg)
I decided to cook my ham in a tin foil half pan to make for an easy clean-up. I had to bend the corners down some to make it all fit into the cooker. Had some misting rain during the cook.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1377.jpg)
I wanted to run at a good barbecue cooking temperature of about 250-300F degrees so I closed off 4 of my 8 exhaust vents which in my opinion makes the cooker run like a dream at these temps. Had a nice amount of smoke coming out early into the cook from my hickory chunks.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1383.jpg)
I monitored both the cooker temperature and also the internal meat temperature with a remote thermometer setup during the cook. I had to put the sending unit in a bag to keep the rain off of it. The receiver went into the house with me. This old lazy cook likes his perks.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1384.jpg)
The ham about done and just after I brushed on the last coat of glaze.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1386.jpg)
Just off of the cooker and cooling down. I did have to add 6 more briquets and some more smoke wood during the cook.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1387.jpg)
Ham came out a little drier than I expected but is still very good. I think these sliced in advance hams will be a little drier than a non sliced ham.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1389.jpg)
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1390.jpg)
It was a good practice cook for the upcoming holiday. It sure made a fine lunch.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1368.jpg)
I am anxious to try using the cooker with two of the new Dome Extensions which will allow me even more cooking space in the cooker. I want to try cooking on two levels. This higher cooking space will give me the room required to add a “rotisserie unit” to the grill. Now, that will be some real fun!
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Very nice looking ham and sides Dave!
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Nice cook Dave. :thumbup:
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I am determined this Sunday to not have a dry ham. I like the convenience of spiral cut ham. Looks like a great meal
Sent from my iPad using Tapatalk
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Ham looks fantastic! A few years ago, in order to prevent drying out a spiral ham, I decided to add a step to my process. I bought a bottle of pure maple syrup and drizzled it in-between every spiral slice of that ham before tossing it on the smoker. Resulted in one of the best hams I had ever made. I use maple syrup every time now :)
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Looks awesome Dave!