I need help

gmusser,
myself i would get it to 155 internal as fast as could just because of food safety but that wouldnt take too long. after that i would mix my favorite rub with some honey and maybe a fruit juice and wrap it and put back in for maybe an hour at the lowest heat setting and then take out wrapped and let rest 30 mins before i unwrapped it.
jack
but the whole key is to get it thru the 40-140 degree danger period as fast as possible

GMusser
I Re-smoke alot of Ridge Creek Spiral for people around town during the Holidays, I use Hickory Apple blend in My 260 CS I smoke 225 for 2 1/2 or until it reaches serving temp. then honey/turb-sugar glaze. Depending on how many I smoke depends on length and temp. The numbers above is average for doing one. The added smoke really sets these babies off. I'm not familiar with the smokette but I hope this may help you.
I never have the problem of drying out
Have a Merry Christmas!!!!
In His Love,
Papashowcow

Thanks guys
the ham was great, a little to much smoke, but that was my fault. Again thanks for your help

gmusser,

"a little to much smoke"...what did you do? So that others may learn

what did you do? So that others may learn.

I used about one ounce of hickory and one of apple, it took 4.15 hrs to bring product up to 155 temp at 230 temp setting should have used only one ounce of wood. This is my opinion, some may have liked the extra smoke.