- Dec 23, 2016
- 2
- 10
I started this venture several weeks ago, planning and researching and much of the research brought me back here over and over again. So it seems easier to just join up. Here is my question.
So based on what I read here:
http://www.smokingmeatforums.com/t/173015/smoking-turkey-ham-same-time
I am pretty confident moving forward, but I was looking at a cookbook that came with my Masterbuit Electric Smoker, and one, it is using a cooked ham, so one thing I was wondering about was the glaze that they discuss in the recipe.
http://masterbuilt.com/recipe/oink-n-gobble/
They are using a pan for the ham when they put the glaze on, and I am concerned about this glaze getting into my turkey. If I smoke these for the alloted time, would putting the ham in a pan and using this glaze for the last two hours be a significant change in how it turns out?
I have been smoking with this cabinet smoker for a year now, this is my as yet, most ambitious meal yet, and I do not want it to flop.
The Turkey is a shade over 13 pounds, the ham is a fresh,bone in butt portion also around 13 pounds. Both have been brined and are cooling in the fridge now. I planned on using a dry rub inside the cavity of the bird, maybe toss in some citrus in a cheese cloth bag in the cavity as well. Ham will be cooked fat side up, and my plan is as my research shows ham over turkey.
I was also going to toss in about four pounds of fresh kielbasa for the last two to three hours on the very bottom rack, if there is room. Again, ambitious!
Thanks for any help or insight, and everyone enjoy your holiday.
BigTipton419
So based on what I read here:
http://www.smokingmeatforums.com/t/173015/smoking-turkey-ham-same-time
I am pretty confident moving forward, but I was looking at a cookbook that came with my Masterbuit Electric Smoker, and one, it is using a cooked ham, so one thing I was wondering about was the glaze that they discuss in the recipe.
http://masterbuilt.com/recipe/oink-n-gobble/
They are using a pan for the ham when they put the glaze on, and I am concerned about this glaze getting into my turkey. If I smoke these for the alloted time, would putting the ham in a pan and using this glaze for the last two hours be a significant change in how it turns out?
I have been smoking with this cabinet smoker for a year now, this is my as yet, most ambitious meal yet, and I do not want it to flop.
The Turkey is a shade over 13 pounds, the ham is a fresh,bone in butt portion also around 13 pounds. Both have been brined and are cooling in the fridge now. I planned on using a dry rub inside the cavity of the bird, maybe toss in some citrus in a cheese cloth bag in the cavity as well. Ham will be cooked fat side up, and my plan is as my research shows ham over turkey.
I was also going to toss in about four pounds of fresh kielbasa for the last two to three hours on the very bottom rack, if there is room. Again, ambitious!
Thanks for any help or insight, and everyone enjoy your holiday.
BigTipton419
