The unit is a light metal, vertical, cylinder with two grills, a pan at the bottom for charcoal briquettes, and another pan beneath the lower grill for water. The instructions include a recipe for the liquid in the water pan. Only use a smoker that has a side door where water and briquettes can be added during cooking. This process is for two different meats on the upper and lower grills in the smoker. Place a stuffed, smoked ham on the upper grill.
Large hams are fine, but measure the inside diameter of the lid on the smoking unit.
Large hams may be too long to fit. Use the ham remnant for red beans and rice or soup, etc. An inexpensive ham works as well as very expensive brands. It is alright to trim fat off the ham, but leave some fat on it. The fat keeps the ham from drying out and its dripping to the lower meat keeps the latter moist as well as flavors it.