I goofed and put this in the grilling form and didn't realize it till I hit send. Sorry about that.
I have about 28-30 people coming Sunday for a Fathers Day party. 12-13 will be adults and the children 12 & under. I have plenty of hot dogs and burgers for the kids who requested those and an abundence of side dishes and snacks. My question is I have a 1/2 ham, 12 pound fully cooked, and 6 suasages for fatties. I want to smoke the fatties and also get some smoke in the ham. I haven't smoked anything in over 6 years except a whole packer brisket 2 weeks ago for some friends and BTW it came out great. What tempt should I start out with and for both the meats? Should I put the fatties on first then the ham? I know the fatties have to go to 170 and the ham to at least 130-140m to really warm it up, but I'd like to get some smoke into it.
Any suggestions would be appreciated.
Thanks in advance.
Chuck W.
The Smoking Lamp is lit!
I have about 28-30 people coming Sunday for a Fathers Day party. 12-13 will be adults and the children 12 & under. I have plenty of hot dogs and burgers for the kids who requested those and an abundence of side dishes and snacks. My question is I have a 1/2 ham, 12 pound fully cooked, and 6 suasages for fatties. I want to smoke the fatties and also get some smoke in the ham. I haven't smoked anything in over 6 years except a whole packer brisket 2 weeks ago for some friends and BTW it came out great. What tempt should I start out with and for both the meats? Should I put the fatties on first then the ham? I know the fatties have to go to 170 and the ham to at least 130-140m to really warm it up, but I'd like to get some smoke into it.
Any suggestions would be appreciated.
Thanks in advance.
Chuck W.
The Smoking Lamp is lit!