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I'd asked my son what he and his girlfriend would like for the meat course for Thanksgiving and he said that his girlfriend wanted the smoke cooked ham. So here it is going in.
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I've got it hanging under the rafters cooling and will actually bake it tomorrow then use my home canned ham stock along with dripping to make the gravy for the stuffing. (It's 29 degs F outside with a slight breeze which is much colder than any frig I have).
I'll try to post a picture when it's ready to carve.
I'm really liking these pellets that I soak in water and become sawdust. The put out a nice smoke for a lot longer than the wood chips ever did.