Second smoke Sunday, tips wanted

[resstealth]

Hey everyone, I'm doing my second smoke Sunday. This one is gonna be a bit bigger, so I'm looking for some pointers. I'm going to smoke a rum injected ham, 4 racks of spare ribs, and more of the bacon wrapped chicken thighs. I'm thinking roughly 6 hours on the ribs, 3 in the ham, and 2 on the chicken. Obviously I'll be going off it, those are just my ball park figures. Any pointers?

 

[forluvofsmoke]

Is the ham one that says to cook to 138* or so before serving, and what is the weight? (duh, maybe you don;t have the ham yet) Also, intended smoke chamber temp? I think you're looking at around 35 minutes/lb (give or take a few) for the ham to reach 138* @ 225 smoke chamber temp.

Do you have a glaze planned for the ham, or straight rub & smoke? Maybe with injection a glaze might be going a bit too far, but then again, maybe not...just tossing some thoughts, here.

Eric

 

[resstealth]

Don't have the ham yet, plan on injecting and dry rub. Going to smoke at 240, don't have the ham yet