Maybe a little too smokey for my taste but that was probably my fault for throwing in chunks of mesquite every now and then.... next time I'll stick to hickory and apple. Tent set up to smoke in the rain... Got the fire going good: Cut the skin off and trimmed up the Ham... Added the rub (forgot the mustard but added that later in the smoke) in the smoker and ready to ROCK!! Between 4 - 5 hrs later when everything else was ready I took it off... Started at a 13lber, smoked at temps no higher than 250*, I LOVE that bone sticking out!!! No matter where I cut into it each piece was pure smoked juiciness ham!!!