I have been voluntold to assist with a fundraiser for my son's baseball team.
They will be selling ham's for a fundraiser around the christmas time frame.
I have smoked for masses during local BBQ Events (boston butts, ribs, chicken), I have not ever smoked hams, and I am looking for advice. I recently purchased a used FEC500, and obviously plan to use that to do the hams.
If someone could offer me the advice on process, times, etc. I would be very grateful.