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!
Good Luck Have a Happy T-Day
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.
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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).