Hello out there. I am new to the smoking world and have a uestion for those of you who may have actually done what I will be doing very soon. I have to smoke an 18 lb fresh ham and a 22 lb turkey in my 100 series smartsmoker. I have found the cook times and temps in my cookshack smoker book, but wanted to know a sure fire (one word?) way to get these pieces of meat smoked and smoked right. Any advice? I am looking for specifics. Thanks.