Smoked up a great spiral cut ham.
Used mustard as the binder on the ham.
Cover Spiral Ham with just Brown Sugar.
Let the Char-Griller get up to a god stead heat
Put Spiral Ham in Te Char-Giller 980
Smoked until internal temp reach 135 and put on a coat of glaze. Added another coat of glaze to the Ham about 5 minutes later.
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https://www.youtube.com/watch?v=B_cZ3gWFeRQ
Burning in the new Weber Smokey Mountain.....had a lot of oil on it from the factory.
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https://www.youtube.com/watch?v=a17bi47tsds
Extra Crispy BBQ
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https://www.youtube.com/watch?v=D-1FqJOUkIA
Smoked Chicken Legs on the Pit Boss Pro Series 1600
Had some really nice and fat skinless Chicken Legs. Sprayed them down with Avocado Oil Spray as a binder, and the added Rub Some Chicken and Rib Shack BBQ Rub to all sides of the Chicken Legs.
Had the Pit Boss 1600 Elite fired up to 225 degrees. Placed the chicken legs on the Pit Boss and then flipped them over every 15 minutes for 1 hour. After 1 hour the internal temps had reached around 155-160 degrees and the added some Sonys Sweet BBQ Sauce to the chicken legs. Let them smoke for another 7 minutes to get the sauce nice and sticky. Pulled them off and let them rest for 10 minutes. and then had a great dinner.
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https://www.youtube.com/watch?v=fOHTHE0EkG8
Smoked Chuck Roast on the Pit Boss Pro Series 1100....Turned out great with a great smoke ring......
Turned out to be a great dinner and it had one hell of a smoke ring.....the Pit Boss Pro Series 1100 really out did it's self this time and put a great smoke ring on the meat....I know the smoke ring is from the low and slow and not the smoke......
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https://www.youtube.com/watch?v=LguzHvw-vqI