brett

Re: Cooking a raw ham on the KK ham was spectacular. cooked at 14lb butt half. cooked faster than expected - about 20 minutes / lb. started the ham at room-temp and set pit temp was a constant 225 maintained by bbq guru. pulled it off at 135, wrapped in foil and left for an hour or so to finish cooking. followed the recipe from LAtrapp post above, and used two starbucks VIA packets for the instant coffee granules. sounded weird and smelled intensely of coffee when i made the glaze, but didn't impart any coffee odor into the meat. forgot to take a pic, sorry. next time

Re: Cooking a raw ham on the KK to close this thread... thanks to LAtrapp and his pointer here is my current plan: - 10 lb raw ham - cook roughly 25-30 minutes / lb = 4.5 - 5hrs - maintain 225-275F in the KK - apply glaze during last hour every 15-20 mins - pull when hits an internal temp of 140F i'll let you know how it goes...

Re: Cooking a raw ham on the KK Small world... yes I went to school w/ Matt and Nige. I also joined Nigel and Lynn on the Southern Thailand trip and have taken basic intensive myself. Highly recommended! I'm glad, as Nigel's mexi-K gives me something to poke fun at when he's spraying wd-40 on his rusted vent and scooping tiles up off the floor before cooking Big contrast to my KK

Re: Cooking a raw ham on the KK Syzygies - oh yeah... the 'crikey' alias that all the brits are on at microsoft are all over it. they even do drop-offs at a parking lot in msft. I'm an ex-msft brit of course the butcher shows up at the queen anne farmers market in the summer. their bacon is the best i've ever tasted - even better than you can get in the UK as it's amazingly hand-smoked. where'd you take thai classes? With Kasma in Oakland?

I'm picking up a half-ham (smoked, but raw) from www.properbritishbacon.com and looking for suggestions on how to KK it. Heat / duration / internal temp etc? Never cooked a ham before... I would also ask "Shank" or "Butt", but I don't want to start a religious war Cheers, -Brett

plastic smell i too noticed a very strong plastic odor. my first two cooks i just filled the small inner basket with charcoal and the KK never really got that hot. tonight i overflowed it with more fuel and got it medium hot (no idea what temp as i haven't bought a temp gauge yet) - this is when the smell started. it really stinked. hopefully a few more cooks will burn it off.