Fresh cured ham is on the smoke.

[WildMan]

Traeger Timberline 1300.

Nice.

Have an older masterbuilt that I've mastered the ability to keep at 200. It of course requires constant attention.

Did you maintain the 165 or have to bump it up?

Also how many pounds was the ham and what brine recipe?

 

[C Drill97]

Love my traeger, the consistent temps make life a lot easier.

 

[fuelman1]

Nice. I like to make ham using whole boneless loin. Kind of like Canadian Bacon. I dry cure for 5 days and then smoke to 145 degrees. Heavy black pepper crust. It's some good stuff.

 

[Retired Army]

Picked up a fresh 20 lb, bone in ham from Publix. Going to brine it starting Sunday and put it on the BGE next Saturday night for Easter. Going to use a mix of apple and peach for the smoke. I am stoked! I’ll post before/after pics. Thanks 81433AD for the info and tips!