First store bought precooked ham on the smoker today, 10 lbs. Put a light coat of mustard on, then added my rub, smoked at 240* with hickory. The last 40 minutes I turned the heat up to about 255* to get the internal temp up to 150* Total time on smoker was about 3 1/2 hours. The first piks were taken with my older camera, batterys dead, and spanish language popping up that I don't understand (as the wife carries the good 1 in her purse) so pay no attention to the dates on the piks. Out of the Wrap. Cut the skin off. Rubbed mustard all over. Applied my rub. On the smoker. Ready to take off. Ready to foil for a bit. Sliced up, was really good, I would have went a little longer but the Lady was hungry!