Howdy, Name is Kevin and I am new to smoking meats. I live in the Northern Virginia area. Today is my first attempt at offset smoking. I am smoking a 6lb bone in half-ham, harvested from a wild boar. I went with a rub on the ham then wrapped in bacon because it’s lean. I am attempting this with an offset setup by Char-griller. I am using “all natural” lump charcoal by Royal Oak. I look forward to soaking up a ton of knowledge and one day hope to help others learn. Have a great weekend and New Years.