DM

I've smoked blk. bear hams in a little cheif many times. I salted and peppered them, and smoked them useing alder/mesquite chips. Idon't use smoke continously, but instead let the meat slow cook,only useingjust enoughsmoke for some flavor.

I smoked them leaveing the smoker in the box for a bit higher temp, and checked the meat for internal temp with a probe.

I like it that way, as you can slice it for some good eating!

Drilling Man