Hello everyone, A friend of mine just bought a whole hog and they want me to smoke the ham for them. I couldn't find much information on the subject. What I know is the ham aparrently is already brined and ready to smoke. However I donot know the weight of the ham What I am looking for is 1) what smoke chamber temperature. 2) what target temperature. 3) wood reccomendations, I plan on a apple & cherry mix.