What's Grilling/Smoking?

[rob13psu]

Shrimp Scampi tonight

YUM. That looks great.

[FATC1TY]

A little beef rib action.

[Shindoman]

A little beef rib action.

Those look tasty.

[MarkV]

Say you were going to smoke 2 ~ 10 lb hams and an ~ 14 lb turkey at the same time.

How much extra time do you think that would take?

I'm thinking about smoking at ~ 300 degrees F.

[FATC1TY]

Say you were going to smoke 2 ~ 10 lb hams and an ~ 14 lb turkey at the same time.

How much extra time do you think that would take?

I'm thinking about smoking at ~ 300 degrees F.

It wouldn’t take any extra time really..


If the hams are already cooked/cured then you just need to get them to 140 degrees or you’ll dry them out.


The turkey will likely be around 20 min a pound at that temp, give or take. Depends on the birds fat, and how efficient your cooker is.

[g-man]

It won't matter if your smoker can keep the temp. I do think 300F is high for smoking either one.

[Shindoman]

It won't matter if your smoker can keep the temp. I do think 300F is high for smoking either one.

Agree with this. 300 is too hot for smoking. 225 to 250.
I roast my Turkey at 325.

[MarkV]

So 225-250, and the cook time shouldn't be to much longer.

Just trying to get my timing down.

Thanks.

[Shindoman]

6 to 8 hrs. Lots of variables. Put it on early. It can rest for a long time. After bird is cooked, let it rest for at least 1/2 hr. Wrap the bird in foil, then in an old beach towel and throw it in a Coleman cooler until you ready to eat.

[FATC1TY]

I wouldn’t get the temp too low, turkey is really lean. 250 minimum, but 275 is probably a sweet spot for smoke and cooking time. 300 to finish and get a nice exterior.


You aren’t trying to breakdown a tenderize tough cuts. You just want some flavor and to cook it.