Trying out photos on the new site - crossing my fingers
Smoked 2 turkeys at 275 F, apple pellets.
Ambient temperature 25 F.
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Two 13-pounders, spatchcocked.
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Decided to try a spiral-sliced ham this year. Since it's already smoked, and to keep it moist, I warmed it via sous vide in original cryovac to 140 F for 3 hours.
Then I rolled it in "Honey Baked Ham" glaze and caramelized the glaze with a butane kitchen torch. Stayed moist, might be my go-to method from now on.
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