I just pulled the ham I've been babying along for a week off the Egg, and for a first-time effort, I am very pleased with the results. I brined a 5 lb boneless ham for a week and smoked it today with a couple smallish chunks of hickory and some apple. I started by heating the Egg to 450°, and after the ham went in, I dropped the temp back down to 350° where it stayed for the next six hours. I pulled it out when it reached an internal temp of 180°. It is tender, juicy, slightly smokey and all that a ham should be. I'll post the recipe in the new recipe section.