Most smokers are big enough for multiple types of meat.
Perfect when your cooking for a big holiday meal!
The rich flavor of smoked ham and succulent turkey breast meat, served together makes the perfect spread.
But is it a good idea to smoke a ham and turkey together considering they have different cooking times and internal temperatures?
Let’s find out!
Table of contents
Smoking Ham & Turkey Together
You can smoke ham and turkey in the same smoker.
But you have to understand the separate requirements within the cooking process.
Below I have highlighted the key factors…
For achieving a flavorful turkey and ham together.
As well as how to be smart and safe by avoiding contamination.
Tip: It is a good idea to imagine both cuts are cooking separately.
This will help you remember to monitor each piece of meat.
Based on individual requirements we cover further on.
Giving you delicious meat for a food nirvana!
The Placement of Turkey & Ham When Cooking Together
First things first!
How to organize the cooking chamber for my meats?
Have enough room to place them side-by-side? Then do so!
Smoking next to each other on dual food grates diminishes the risk of contamination.
Not enough room? Smoke the ham above your turkey!
Smoked turkey meat takes longer than smoked ham.
You don’t want raw turkey juices dripping all over the nice crust of your ham…
The last reason we want the turkey at the bottom is that it will take longer to cook.
Situating nearer the heat will help equalize the cooking time.
Note: Read on for more food safety tips!
Setting the Cooking Temperature for Ham & Turkey?
This a great question to avoid burning a piece of meat!
Set the smoker to a cooking internal temp of 225°F.
This low-medium heat is perfect for indirect cooking.
We don’t want to blast the ham and turkey with direct heat.
This causes burning on the outside with an underdone inside.
How to Monitor the Internal Temperatures
Use a calibrated conventional meat thermometer to monitor temperatures.
This includes the internal temperatures of the ham and turkey.
As well as the smoking temperature (if your smoker doesn’t include a temperature gauge).
Digital meat thermometers are a staple when smoking any meat, but especially 2!
Note: We cover the different types of smokers a bit later!
What Are the Safe Internal Temperatures to Eat Turkey & Ham?
Ham can be eaten when the internal temp reaches 145°F.
The dark meat in the turkey drumsticks and thighs can be eaten at 180°F.
The light meat in the turkey breasts can be eaten at 165°F.
How Long Does It Take to Smoke Turkey & Ham at 225°F?
At 225°F a raw ham will smoke at 12 minutes per pound.
At 225°F a whole turkey will need to smoke at 30 minutes per pound.
Final Considerations for Smoking Ham & Turkey Together
Cooking ham and turkey together is simple if you follow my below instructions.
But you should first consider the below before firing up that smoker!
Is the Ham Cooked Already?
Our game plan starts with knowing the ingredients.
It is popular for a holiday ham to be brought pre-cooked.
This makes it much simpler as you can pay more attention to the turkey.
Your ham is cooked already?
Wrap in aluminum foil and put heat it up for 60 minutes before the turkey is done.
What Type of Smoker Should I Use?
There are some fancy smokers on the market.
My favorite and best are the electric smokers that use pellets.
These give you complete control over the temperatures and have large cooking chambers.
If you have a charcoal smoker you will need to monitor the cooking temperature.
As the temps are likely due to the lack of technology.
Protect the Cooked Meat While You Wait to Finish
There are 3 different internal temperatures to monitor when smoking a turkey and ham together.
Working out when to put the meat in is key for an equal cook.
This will lower the chance of you burning the ham or turkey breasts while waiting for the dark meat.
Another tip is to wrap or cover the pieces of meat that cook first (turkey breasts & ham).
This defects the heat and slows down the rate of cooking.
It will also stop the meat from drying out by capturing the juices for an immense flavor.
A Quick Guide for Smoking Ham & Turkey Together
– Know the weight of your turkey & ham.
– Load the fuel and set your smoker to 225°F, wait until it comes to temp.
– Place the turkey at the bottom of the smoker after inserting temp probes into the thigh and breasts.
– Estimate the cooking time and work out when to add the ham, based on the above timings.
– Insert a probe into the ham.
– Monitor the internal temperatures.
– Wrap the breasts and ham in foil when cooked.
– Finish cooking the turkey.
Food Safety Advice When Smoking Turkey & Ham Together?
– Do not leave raw meat unrefrigerated for more than 30 minutes.
– Work out the timings based on the turkey as it takes the longest to cook.
– Make sure you have enough or monitor the fuel levels in your smoker.
– Put the meat side by side or the ham on top to avoid contamination.
– Use calibrated meat thermometers to know each meat is ready based on the above internal temps.
– Monitor the cooking temperature to avoid underdone meat (especially on a charcoal smoker).
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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