- Joined Dec 16, 2013
Brand new and I've been trying to figure a few things out. I plan on smoking a turkey and ham this weekend together. From what I've read thus far I can do this but the turkey should take around 10 hrs and the ham around 3-5? I think I got the wrong wood for this process as I've been seeing more people recommend the chunks over chips and amazing pellets overall. Either way, I've got the chips so that's what I'll be going with. I believe these need replaced in 1/4 to 1/2 cup increments every 30 - 40 minutes? Do I need to start the chips when heating up the smoker or only add once I'm up to temp? 225 I think? Also I'm beyond lost on what recipe to use for the ham and turkey. Turkey brine? Yellow mustard rub on ham? I'm lost mostly. Oh another thing I'm confused about, some people swear by using water/juice but then others say just keep the pan in but cover it in tin foil. Is there a right or wrong? Is there anything I need to do before cooking with it? Prepping I guess. Wikihow says cover the racks in cooking oil then let run for 2 hrs. Is this necessary? Trying to get all ?'s covered at once.....if it doesn't have an internal meat temp is it ok to be opening and checking temps of said meats every hr or so or will that ruin the process? I think that's it but I'm sure I'll get reconfused at any moment!