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I looked at Johns you tube clip over at the guru this is the first time I have done this but I must say his timing was spot on got my ham it's pre cooked but not smoked I mixed up some brown sugar with some cinnamon, nutmeg,allspice and some cloves.I took the rind of the ham and scored it then gave it a coating of the sugar spice mix which tastes awesome doing the finger test lol..and on it goes at 250f over peach wood .time for the glaze mixed some awesome orange mamalade with some bundy rum and cointreau. .bought the glaze to a warm heat just enough to let it all mix and set aside..after an hour and a half it's barking up nicely. .time for the first glaze..another hour in sitting at 121f I gave it the rest of the glaze...I then added some water and foiled it to stop the Cia looking in lol..at 135 f I unwrapped it and gave it a sprinkle of the brown sugar spice mix why not tastes so good...and it's hit 140 ...took it inside to cool down for tomorrow yum...for my first smoked glazed ham I'm happy had to have a slice..and an added bonus I found my late mothers ham bag she must have been guiding me in the right direction [emoji9] .. Looking forward to cooking the rest of the Christmas lunch tomorrow Outback kamado Bar and Grill

Down in FL at my sister's house for Christmas vacation. Did a little shopping at my favorite store. I'll probably get them in the mail next week. Yummy

Hope you all have a great time and cook great things for me to see lol Outback kamado Bar and Grill

I have a good one called "Churrasco," that I got on Amazon. Check it out.

This toy is awesome: https://www.amazon.co.uk/gp/product/B001MU10GA/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1 You pull the trigger and out comes a jet of flame. I have not needed to use any sort of blower at all with it and the coals have come alight reliably and well with 1-2 minutes of attention. Could possibly do less, I will need to experiment. Having the kit to switch a KK on relatively quickly and the fact that you can kill the fire dead when you have finished cooking are great bonuses. It makes the world of outdoor cooking so much more accessible. Loving it.

Depends on what you’re after. If you want wall to wall medium rare with a nice brown outer crust, then I’d cook on the upper rack at 250 or so until they read 120 internal, then crank it, remove the top rack, and sear as close to coals as possible (or, better yet, on a baking steel) a minute or two each side.

Merry Christmas everyone! Sent from my iPad using Tapatalk

Merry and Happy to you Aussie. Love the “Sandman”. This is what we woke up to in the Midwest...

ROFL, good one Aussi.[emoji4] Happy Holidays and All the Best for 2018.[emoji4]

I was just reminded of a great book: "Secrets of the Patagonian Barbecue". It is full of food porn, pictures of gorgeous cuts of grilled meat. It is also very macho. I think the girls get to do the salad and the boys grill. A great book to own if you can get hold of it as there is a lot of detail about South American cuts and grilling techniques if you are interested. Stupidly expensive on amazon for some reason, can't work out why, but hopefully you can find a cheaper used copy.

Cheers Bruce nice and warm here today .glazing my ham for tomorrow Chrissy day one lest thing to do have planned on doing. Roadkill turkey smoked over veggies ,ham and a tiger prawn fennel ,peach ,mango salad Outback kamado Bar and Grill

Merry Christmas and happy new year to you Aussie!

You got that right. Give me a few days and I'll have a tracking number. I've been waiting 1 year and 1 month to get back to my sister's house.

Aussie, what a tasty looking cook.[emoji4][emoji4][emoji4]

@Aussie Ora I see Korean bulgogi sauce in someone's future.

The first big cook is on New Year's Eve for 50-70 people depending on who turns up. I think a low and slow on the 21" and grilling on the 23" may be the way to go. I am hoping to arrive on time and will report back on what is going to be a stellar cook. Stay tuned.[emoji4]

@Aussie Ora, please post these somewhere else. The Husband might see your wonderful cooks and start to blame me for swapping his Argentinian BBQ for the KKs! Really authentic and tasty looking meat cuts. Kudos.

Looking delicious Aussie. How did the ribs taste?

That made me laugh a lot! I did try some on my egg this morning and, moderated by bacon, rocket and a nice baguette, the flavour came through nicely and wasn't harsh. I would use szechuan peppers sparingly and will do the same with these and see how I go. I think the purple crack experiment is going to be fun. And even more fun will be hearing from other KK owners as when they bite into their first one.