[57taskforce]

I smoked me up a ham in what I call, my 2 for heat, three for meat smoker...(1drawer for fire, 1 drawer for the water pan, 3 drawers for smoking meat) I then slathered it up with a brown sugar, honey glaze and slapped it under the broiler for a few minutes to set the glaze. Pretty good, if I do say so my self.

Smoked using small fresh cut green apple wood over larger seasoned apple wood.