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Trying Ham + Turkey before Turkey day

post #1 of 16
Thread Starter 
Going to smoke a ham + turkey in my MES 40. Since my local supermarket had a sale on them today. So I bought a 10lb turkey and a 10lb ham (all ready cooked) the smalles ones they had of both!!! Going to put the turkey on in the morning and once it's smoked will put the ham on ( Family don't care much for smoke Ham bummer)! Will place the ham above of the turkey so that way the dripping will drip onto the turkey. Thinking of smoking with hickory & cherry?
Will put Q views as the process goes on!!
post #2 of 16

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   .........  


post #3 of 16
Welcome aboard Ryder! Good luck with the turkey and ham...looking forward to seeing your Qview!

post #4 of 16

Family may change their mind once they have a low & slow smoked ham. Its not the same as you'll get from the grocery store.


Lots of good references around here for turkeys and ham smoking. Heck we even make our own hams. Great folks here for helping. I strongly suggest you sign up for Todds E smoking course. Yes, its the basics but its the fastest way to get onboard there is. The search engine is full of helpful threads about everything from making hams to canning green beans, and occasionally there will be something about smoking.


Make sure you list your smoker/pit so people who are fluent in That particular pit's usage can isolate you and give greater advise. There are tons of folks here. I can assure that no matter what the question about a smoker, a meat, a wood, etc. there is someone usually who has asked it before.


All the guru's around here are extremely helpful, Gurus? They are the ones that have a tag under their name either as a Moderator or OTBS. They may not know all the answers, but they know all the folks to call and find out.


Folks here all enjoy smoking, when they can't cook second best thing is talking about cooking or looking at pictures of someone Else's cook. So everyone will most likely enjoy discussing whatever you want to talk about.


Biggest thing to remember is there is no one perfect way to smoke. So when folks offer different side to the same discussion its always respectful. We all understand that no one way is the only way. Learning to master your pit, is about learning what it takes for your pit to produce the meat YOU want, then you'll be a pit master.


Smoking requires no stress and is very relaxing, if you are stressing, you are doing it wrong.


So... nice to meet you, hope you enjoy yourself here, and you can post loads of pictures to inspire us all.


No matter what else, remember to enjoy the smoke.

post #5 of 16

Exactly what Foam said.  However.. I vote for turkey every time! :welcome1:

post #6 of 16
Thread Starter 
Here is the turkey doctored up and on the smoker!!

Will show more as the process goes on!!
post #7 of 16

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.


If you will start a new thread of your smoke. More people will find it.

Happy smoken.


post #8 of 16

Jees Foam

That was nice!!!


post #9 of 16
Thread Starter 
It was a success!!! The finished product

They both turn out really moist and everybody loved it! I even smoked the ham also!!
post #10 of 16

Hey Ryder

Looks like you're going to have about a gallon of smoked gravey.  |If you need any help disposing of it PLEASE call me.  Meat looks great.


post #11 of 16

Inquiring minds want to know, how'd that low and slow ham go over? Did you get a little glaze on it before the table? It does really look good.

post #12 of 16

Not trying to hijack this thread, however what is recommended in pan or pan under grate for turkey smoke? I am gonna do a tester and I am curious....



post #13 of 16
Thread Starter 
It went over great and yes got a glaze on it. I wasn't able get pics before slicing everything cause everybody was chomping at the bit!!
post #14 of 16
Thread Starter 
In the pan I put a Stick of butter and a can in half of chicken broth, plus a stick of butter inside of the turkey! I smoked this bird at 250 for 4.5 hrs! After the 2 hrs of smoke I spooned the juices in the pan over the turkey plus the ham dripped down on the turkey also which in my opinion made the bird even better!
Good Luck and it will turn out great!!
post #15 of 16
Originally Posted by Ryder View Post

It went over great and yes got a glaze on it. I wasn't able get pics before slicing everything cause everybody was chomping at the bit!!


That's great man, don't ever believe 'em when they say stuff like, "I don't want ham" to throw ya off and catch you with your defenses down.


They are sneaky! Born pork ninjas!

post #16 of 16
Thread Starter 
They like ham they just didn't want a smoked ham. But I got them to love it!!!!yahoo.gif
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