A couple of other points.
It's a fresh ham as in the caboose of the pig. I really don't want to cook it to pulled pork. I'd get the shoulder to do that.
Most recipes, have cooking temps at 300+. I'll also be smoking a brisket and others stuff and want the pit between 225 and 250.
Thanks for the help.
Always thinking about what to smoke next
Party Gator by Gator Pits 44X24
Couple of 22 OTG
330 Weber Gas