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I would like some tips on how to smoke a bone-in ham. It is 20 lbs. What chips would you recommend and how long do I cook it?
Length of time cooking will determine temp in center of ham. Personally, when I do whole ham that large, I would pull it at 170 internal. Cooking temp between 250 and 275 inderect. Personal opinion again, I use hickory and try to get one or two large pieces and not a lot of small chips. That way you have continuous smoke and not so much at one time. It will probably take 14 or more hours. [p]Jerry
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