If it is a whole ham that isn't sliced, would you still put it flat side down or maybe flat side up (or up at an angle depending on how it rests.) I'm tempted to smoke it half the time with the flat up and then half the time with the flat down. Try amd even it out a bit. Dunno if that'll help or not. What are your thoughts on how you would do it, please?
Great question! I would still do flat side down on a wire rack over a baking sheet, I find that flat side tends to dry out when doing it any other way. If cooking directly on the grates then maybe do it the way you describe to protect it from the heat of the flame broiler and just rotate occasionally.
