Hawg Wings Are In!

My guy delivered my case of raw hawg wings this morning 14.4 pounds of the suckers. Thankfully they came vaccum sealed in 3 separate bags so I don't have to do all at once. Has anyone cooked them raw before? Just wondering how long I should smoke them and to what temperature. I think probably 2 1/2 hours or so. Any advice would be appreciated.
Also this is my Big Buckboard Bacon and Canadian Bacon weekend. 2 pork shoulders and a whole loin have been curing in the fridge and are ready for some smoke! You guys say to soak them for an hour and change water and repeat 3 times. Do you just soak them at room temperature or place back in fridge? Not sure if it will hurt the meet sitting out for 3 hours. Any last minute tips would be appreciated! Hopefully plenty of Pron Monday! Also trying a batch of Pig Candy for the 1st time. Hopefully get a little practice so I can bring to Fathers day cookout.
David

Mcfarling foods in Richmond Indiana. They must be pretty popular they showed having 90 cases of the raw in when I looked last.

http://www.mcfarling.com/

Heres the product number
http://12.192.21.195/netlinkcatalog/asp/cucbook.asp?bunit=1&cuswhs=001

Well the link for the product number did not bring up the list. Just do a seach on the site by vendor, Farmland is who makes them

Well, Gordon Foods who I think are about everywhere carries them Pre Cooked. I will say they were Farkin good. I just thought they would come out better if I smoked them myself raw. Gordon foods stated they could not get them raw "might have just been a lazy employee". But I'm a trustee at a local private club and we have regular food deliverys from McFarland Foods and I contacted our salesman and sure enought they did have them. Says they are pretty popular. They were however not cheap. I think almost 3.45 a pound or close to it. I think the box actually read 14.7 pounds not the 14.4 I originally posted and the case was 54.00 and odd change.
And for those of you asking they are actually ham shanks. My guess is a by product from mechanically deboning hams. "just a guess though" So you have the ham shank about the size of a large drum stick with about 3/4 of an inch of ham on the end. And they were great. No grissel just fall off the bone pork, kinda like jumbo Ribs with more meat. Anyhow I will put some Pron up when I get a batch done. Only problem is they are a little much for an appetizer. Made the precooked ones for mothers day and I think I ruined everyones appetite for dinner I smoked them for about an hour and then sauced and foiled.