The first half of this with recipe can be found at: http://www.smokingmeatforums.com/for...ad.php?t=24419 This Wednesday after work and after a 10 day cure followed by a day of rest, I removed the Coppa Cotta ham from the fridge and rubbed with olive oil and sweet Paprika. I got home at 4pm and literally jumped out of my car to light the Lang. She stabilized nicely at 220 degrees in about 30 minutes. It was 70 out with isolated thunderstorms in the area but we were just getting a stiff breeze. The Coppa went on at about 4:33. The first 4 hrs was done with Pecan and I finished up with Oak. Total smoke time was about 6 hrs to an internal temp of 160. This was a ruff smoke for a weekday for an old man that gets up at 4:30 am. By the time the ham had cooled enough to put in the fridge my head hit the pillow at 11:30. Qview with notations are below and the end result was wonderful. While the ham was a bit milder than I would have liked, I can easily make that adjustment next time. The aroma of the ham is amazing! My little Lang and the pecan and oak begging for attention. Out of the fridge and rubbed with sweet paprika About ready to load. Loaded up with Chops to be finished on the grill for supper Why old men should not stay up past their bedtime. LOL Thanks Sandy! Off the Lang and cooling The money shot All sealed up with a zip lock for now. The small pack to the side is pieces for seasoning. Well the wife loves it! I would recommend this to anyone.