I smoked my first whole cooked ham in my Smoke Vault. I was very pleased with the results as well as the family. The only problems I encountered was time. It took a little longer than I anticipated. I first put on some pork rub and pineapple slices and put in pre heated smoker at 300. I used hickory and apple chips and apple juice in water pan. After an hour I started basting every hour with a whiskey glaze I found online. It took 7hrs to reach 160 on this 21 pounder. After 5hrs temp was only 105 so decided to double wrap with foil and increase temp to 350 for the last 2hrs. My lessons learned was to take ham out of frige earlier to bring temp up. Also start smoke earlier because I can let sit in cooler to stay warm. All said and done not bad for a noob.
Here are a few pics