Hi, guys!!! I know this is short notice but I am smoking my first-ever ham tomorrow. My research has given me a few suggestions, but I would like to run it by the experts here for advice/opinions. 1. Smoke for approximately 4 hours 2. Smoke to internal temperature of 145. I plan to use a pork rub recipe I have unless advised differently. Anything I should look for or be aware of? Thanks in advance as always!