Smoking a Turkey and a Ham

Discussion in 'General Discussion' started by mstone, Nov 26, 2014.

  1. mstone

    mstone Newbie

    I'm smoking a 16# turkey and 10# ham tomorrow morning. I need some advice on which meat to place on top and what temperature should I shoot for so both meats cook properly.

    Happy Thanksgiving to all!
  2. More info would help. What kind of smoker are you using? Is the ham fully cooked?

    Here is a general run down. Most would put the turkey on the bottom. I don't think it much matters as the ham will be cooked to a high enough temp to kill anything that drips on it That is provided your not using a fully cooked ham. Cook the bird to an IT of 165° in the breast and 170° in the thigh. For a ham that is not fully cooked go to 160° IT.

    Remember to post a Qview or [​IMG]

    Happy smoken.

  3. mstone

    mstone Newbie

    I'm using a 225" WSM and yes the ham is already "smoked". I bought the ham based on other threads here.

  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Just for easy memory sake , just thin Poultry UNDER anything else...

    Have fun and . . .
  5. mstone

    mstone Newbie

    Well my first smoked turkey and double smoked ham was a big hit. I couldn't believe how well the WSM kept temperature in the cold weather; it is a wonderful machine.

    I have some pics on the turkey, I didn't get any pics of the ham (sorry).

    Thanks for all the advise.

  6. tropics

    tropics Smoking Guru SMF Premier Member

    Thats a fine looking bird

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