Preparing for first big smoke - Multiple meats w/ qview

Discussion in 'Poultry' started by roll tide 33, Dec 23, 2009.

  1. roll tide 33

    roll tide 33 Newbie

    Here's is my X-mas Smoke.

    9 lb. Turkey breast
    11.6 lb. Bone-in ham

    This will be my first "Big" smoke for 19 people (13 adults and 6 kids). I've been reading a ton of posts over the last week and think I'm ready to give it a go. If all goes wrong, there is a good pizza place less than a mile from the house.

    I need some help. Dinner is at 2:00 p.m. I will brine the bird the day before and apply the rub to the ham on the morning of the smoke (12/26).

    A couple questions.......
    1. What time should I start the turkey? Ham?
    2. What is a good smoking temp for both?

  2. roll tide 33

    roll tide 33 Newbie

    I have a GOSM BB - Propane

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