Well, had a hiccup - ran out of propane around 5pm, internal maxed at 137°. It'd be enough for partially cooked ham, but... wanted to still get it over 145° for fully cooked. What's a smoker to do? Command the oven, of course! Luckily the wife had to take the granddaughter home so I had free license to make an executive decision (as long as she wasn't planning on using the oven for dinner, lol!) and confiscated the appliance for desperation's sake! She got home, explained to her what happened and she immediately said, "You mean I have to take you to get a refill?" (as she was really wanting to sit down and catch up on Facebook and have a cup of fresh coffee I'd so artfully prepared for her and watch the news).... "Nah, honey, I just stuck them in the oven at 250°for an hour or so, only have to get them to 145° or so.... sit down, relax, we'll have a quick stove-top supper tonight, I'll fix it, you take it easy darling!' as cured and smoked pork wafted gently through the house. I'd sold my truck as I can no longer drive, so she happily agreed and sat down to watch Judge Judy and sip her coffee!
So, just a little hitch, they on longer need smoke, just heat and the oven will suffice!