Yeah, I left it in the whole time. Had to take it out once thought because the face of it was getting pretty smoked up from the pineapple juice I was spraying on it. BTW, the only reason I was using that one was because the probes on all my other digital ones are shot.
Since this was my first one, I didn't really put much of anything on it - kind of wanted a "baseline" ham so I'd have a better understanding of where I wanted to go with it next time. All I really did was put a really light coat of yellow mustard on it, and then sprayed it with pineapple juice every 1 or 2 hours. Next time I'll doctor it up a bit more
Cooking time was based on 1.5 hours per pound, but it it didn't really take as long as that. Mine was 17 lbs and was done in about 16-17 hours, with the heat being kept between 225 & 240. Took the internal temp up to about 165-170. Like Big-Fokker says, cooking time is just a guideline to help you schedule the rest of your meal around what's being smoked - the bottom line of what really matters is the internal temp you're aiming for.
That wild boar of yours would be AWESOME cooked in a smoker, but since it'll have a lot less fat than a commercial pig, you'll want to really stay on top of it to make sure it doesn't dry out - I've never done wild game in mine though so I can't help you much with specifics on how to keep it moist.