I'm still pretty much a rookie smoker and need a little help. I was asked to smoke a ham and a turkey breast for a family get together that is an hour away. The ham is a 11# fully cooked spiral sliced ham and the turkey is a 9.5# Honeysuckle bone in breast. I have a a MES30. I am brining the turkey tonight. I'm a little worried about the timing. Done too soon and the food will be cold. Done too late and we'll get there late. So temps and timing are kind of important. I sure would appreciate some help tonight!