Turkey and ham together?

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Based on the smoked turkey I did this past weekend I have been invited to smoke another for Thanksgiving Day. The issue is they also would like a ham.

My question, is it possible to do both at one time, one on the lower rack and the other on the top rack? If so, which should be where?

It seems temp and time wise things would be fine, but I am just concerned about the juices hitting whatever might be on the lower rack.

Thanks!
 
Poultry needs to go on the bottom, be it chicken, turkey, whatever. Funny how, once they get a taste, you become the chef of preference, isn't it? /infopop/emoticons/icon_wink.gif

Keri C
Smokin on Tulsa Time
 
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