Jeff - Could you please explain the procedures for smoking an un-cooked, bone-in, 15-20# HAM that was ordered from our local grocery store? I am new to the smoking scene and have only tried baby-back ribs (ended up overdone) and a small turkey breast (came out great). I want to do a ham for Thanksgiving and don't want it to be an "Experiment" with company coming over. Could you explain, start to finish (with pictures if possible) how to do this - PLEASE?
I have an electric Cabelas electric smoker - pretty much a Brinkman electric Bullet Smoker that I purchased used. It seems to have problems getting up to temperature - max is about 200-220 degrees?
Any help would be greatly appreciated - Thanks!