I'm going to smoke my first ham this weekend on my drum. Not a fresh ham mind you, but a partially cooked one. I have several questions . . . 1. What temp should I run at and what is the approximate time per pound for the recommended temp? 2. I found Cook's "ready to cook" shank and butt hams at Albertson's for $1.49/lb. I assume "ready to cook" means partially cooked, since it states that it is hickory smoked. Is there any sort of advantage to a shank vs. a butt or vice versa? 3. What else should I know in general? Any tips? Thanks in advance!