how much charcoal did you use, tomcat?

i took a blind shot at barbequing/grilling/smoking a ten pound ham on saturday.

first, i warmed it to a temperature of 120 in my oven, then cut the ham in half and finished them off in my two little covered sunbeams. i pushed all of the coals in the little smoker grills to one side, and laid a foil drip pan on the other side and let the pig butts hit one sixty on the meat thermo, and served em up to our guests. oh yeah, i added a shredded pineapple/brown sugar glaze to the halves about twenty minutes before they were done.

i guess i did it right, 'cause the whole thing got eaten up in no time flat!

i pretty much liked the way a 'qued up ham tstes, too!

so folks, did i go about this in more or less the right way?

i had to cut the thing in half, because my sunbeams are the tinny little hibachi-style things, about six inches deep with a twenty four by ten grilling surface i'm thinking of cooking a prime rib, or a pot roast the same way sometime soon.

any suggestions?