11/4/2021 – This is the second smoke today on our one-day-old RecTec 700. We removed the heavy fat and cleaned up a small ham partially splitting it open between muscles to get rub and smoke into the center. Rubbed it moderately with Stubb’s Hot Pork Rub we had mixed likely back in Houston. It has been in a glass jar with a tight lid.
Put the seasoned ham into the RECTEC that was set at 235°. There was more smoke than earlier today with the thighs when it was set at 350°.
Pulled the ham after 2.5 hours and it was great. The time in the Rectec made an average ham something special.