HAM! Used Mickey's no rub, all smoke recipe. Got an 8 lb. pre-cooked ham, smoked it at 300 degrees for four hours until internal temperature 155. Wrapped in foil and towels, placed in a cooler for three hours. Pulled it apart to use in a white bean chili (Christmas Tradition). More than enough as an second act for the big bird tomorrow. Used hickory wood to smoke. Best ham I ever ate. I couldn't stop the little hands from the kiddos as I pulled it apart.