Holiday Smoke

There are some good threads on different types of hams,if you go to find at page top.

Usually ,the manufacturers of cooked city hams recommend bringing them to about 148º internal.

This isn't a long process.

You are just drying them out a little and adding a little smoke.

The butt could take up to 2 hrs/lb and drip a lot.

It would be a mess,if it was above the ham.

I'm not sure what you mean by running seperate temps on each.

I am guessing he means seperate temp probes?

I just meant seperate temp probes for each meat.

So put the ham on top?

Go for it!

Someone on here puts their precooked hams in frozen and somehow gets a probe in it and takes it to 150* with the Smokette set on 200*. Not sure how long that will take. I can't remember who that was. He claims it matters not, thawed or froze!

There could be a reason he is not on a number of forums any more.

LOL Tom, good one.

Sure, put a probe in everything.

You could put the butt on top to drip on the ham. If you want them to finish about the same, then put the ham in when the butt hits the plateau, but it could finish before the butt, you know plateaus...

Uh...yea...good point about the frozen ham dude, Tom!