I couldn't resist getting a full ham while they are on sale. I've never smoked something this large, and was wondering if maybe I should cut it in half, or add a lot of deep slices to help the smoke/rub penetrate the meat. Experts, what have you done? I don't know if I'll do a long, colder smoke in the MES, or toss on the charcoal smoker and cook it around 200'ish. I'm open to any and all words from experience, I want this 20#'s of meat to WOW the family this Holiday weekend.