This is a question I get pretty often and it’s a good one to consider.
I got this question from Gene yesterday:
Hi Jeff, for the Holidays I would like to smoke a spiral pre-cooked ham and a Prime Rib together, have you ever smoke two different meats at the same time, if so can you offer me some advise. Thank You, Gene
Smoking on Multiple Grates or Levels
The first consideration is how you place things if they are going to be on multiple racks and there’s a chance they could drip on other pieces of meat.
In Gene’s case, he is smoking prime rib with ham. The spiral cut ham is already cooked and he’s just adding more smoke flavor to it so in this instance, it should go on top and the prime rib below.
Getting Everything Done at the Same Time
When smoking meat, ideally you want everything to be done at the same time so you just have to estimate how long you think it will take and subtract that time from what time you want it done.
For instance, a smoked prime rib will probably take about 5 hours if you are maintaining a smoker temperature of about 225°F (107°C) and we we normally double smoke spiral cut hams for around 3 hours at that same temperature.
If you want to eat Christmas dinner at 5 PM then the prime rib goes in at noon and the ham goes in at 2 PM.
Prime Rib: 5 PM minus 5 hours = 12 PM
Ham: 5 PM minus 3 hours = 2 PM
Does Smoking Multiple Meats Take Longer?
Depending on the size of your smoker, smoking multiple things in the same smoker should not increase the cook time by a significant amount.
I recommend preheating the smoker to a slightly higher temperature than you would normally and then once you put the prime rib into the smoker, you can turn it down to what you really want to cook at.
If you are using a pellet smoker, here’s some special tips that should be helpful
I like to fill the smoker up with multiple items if I can especially around the holidays when I am doing the entree as well as appetizers.
As long as the heat and the smoke can move freely in the smoker and there’s a little space between the items, it should not be a problem.
It never hurts to add 30-60 minutes to your estimated cook time to give the meat time to rest at the end before you slice into it.
Note: You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.