Hey, I just had a temperature issue develop with my Bradley Electric. No big deal in the scheme of things because they have excellent customer service. The real problem here is a freshly cured ham Iâ€™m in the process of making. I intended to â€œair dryâ€ it for 8 hours at about 110F and then ramp the temp up to about 130 and apply about 4 hours of smoke and then increase the temp again and heat to an internal temp of about 160. At that point I would â€œageâ€ it in the refrigerator until Christmas at which point Iâ€™d finish it in a hot oven with a pineapple/mustard glaze. Well, since I have no control over temp at the moment, (Iâ€™m stuck at about 220F) Iâ€™m wondering if any ham guruâ€™s can give some alternate cooking instructions. What would happen if I thoroughly dried it and then put it on the smoker at 220F and applied smoke for 4 hours and just kept it at that temp until an internal temp of 160? Then â€œageâ€ in the fridge and finish it as stated above? Wouldnâ€™t it essentially be the same final product? Thanks in advance for any help! My family is counting on the ham. I set a precedent during Thanksgiving!