Question about Char-Broil Electric H2O Smoker
For the turkey, should be between 20 - 25 minutes per pound. About 20 minutes per pound for the ham, if memory serves. This is after your smoker comes up to temp and you start to see smoke from your smoke chips/chunks.
At about 20 minutes per pound, take the temp of the ham and turkey with a good instant read meat thermometer.
Also, I generally don't use water in the water pan for hams and turkeys, but that is a personal preference. If you put water in your pan, it'll probably take a few more minutes per pound.
Posted on Nov 28, 2008
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