Icefever Posted July 10, 2018 Share Posted July 10, 2018 We did a gammon on Sunday, we did it from raw, not knowing if this was correct??. When Mrs Ice checked it, it still needed some time to finish, so it was popped in the kitchen oven to finish it off. but we would feel better if it had been done in the smoker. Should we have pre-cooked or cooked the joint then followed up by putting it in the smoker for a couple of hours?? Ice Quote Link to comment Share on other sites More sharing options...
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