- Joined Oct 11, 2010
I've read multiple articles on this site, and watched Jeffs smoked ham demo on you tube, as well as a few others about smoking a cooking ham just to infuse smoke flavor and bring up to eating temp. I was given a rather large bone in ham, 16 lbs. I was wondering how long and at what temp you guys with more experience would smoke a ham of this size? I am using mesquite as that is what I have readily available and I am using the ECB that has been modified as suggested, with the exception of the vents.