This is a question I get fairly often, and it’s a good one to think through when you plan to smoke more than one item at the same time.
I received 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
When you’re placing different meats on multiple racks, the first thing to consider is drip and placement. Items higher in the smoker can drip onto items below, which may be fine in some cases but undesirable in others. As a general rule of thumb, I place poultry on the lowest rack, pork above the poultry, and beef toward the top. This order reduces the chance of cross-flavoring or contaminating items that need different handling.
In Gene’s situation, he’s pairing a pre-cooked spiral ham with a prime rib. Because the ham is already cooked and will only be absorbing smoke flavor and warming through, it’s best positioned on the upper rack. The raw prime rib should occupy a lower position so any juices won’t contaminate the already-cooked ham.
Getting Everything Done at the Same Time
One of the main goals when smoking multiple meats is to have everything finish at roughly the same time so you can serve hot food without a scramble. Work backward from the time you want to eat and estimate each item’s cook time. That gives you a start time for each piece.
As a practical example: a smoked prime rib can take roughly five hours at a steady smoker temperature around 225°F (107°C), while a double-smoked spiral ham often needs about three hours at that same temperature to pick up good smoke flavor. If you plan to serve dinner at 5 PM, the prime rib would go in around 12 PM and the ham around 2 PM. This staggered schedule lets each piece finish close to serving time.
Use a reliable cook-time chart or past experience to refine your estimates. Also remember that the finish time depends on variables like the exact smoker temperature, wind or weather if you’re outdoors, the size and shape of each cut, and how frequently you open the smoker door.
Does Smoking Multiple Meats Take Longer?
Smoking several items together does not necessarily increase total cook time significantly, provided your smoker is large enough and you maintain good airflow. Make sure there’s a bit of space between items so heat and smoke can circulate freely. Crowding trays or racks can slow cooking and cause uneven results.
I like to preheat the smoker a little higher than the target cooking temperature, then lower it once everything is in place—this helps stabilize the internal smoker temperature and get things started evenly. If you’re using a pellet smoker, there are some specific handling tips worth following for consistent temperature and smoke delivery.
It’s also smart to allow a buffer: add 30 to 60 minutes to your estimated schedule for unforeseen delays and for the meats to rest after they come off the smoker. Resting lets juices redistribute and often improves flavor and texture, so build that time into your timeline rather than rushing to serve immediately.
Additional Practical Tips
• Use drip pans where appropriate to catch juices and prevent flare-ups. This is especially useful when smoking fatty cuts or when items above could be affected by drippings.
• Keep an accurate instant-read or probe thermometer handy and monitor internal temperatures rather than relying solely on time. That’s the most reliable way to judge doneness for different meats.
• If you’re glazing a pre-cooked ham, apply glazes near the end of the smoke so sugars don’t burn from prolonged exposure to heat.
• Consider staging: if one item finishes early, you can hold it loosely tented with foil in a warm but off smoker or in a low oven while the other finishes, without losing too much quality.
• Avoid placing raw meats above fully cooked items to eliminate cross-contamination risk; when in doubt, position the already-cooked piece higher.
Smoking multiple items can be efficient and delicious when you plan placement, timing, and airflow. With a bit of preparation and the right thermometer, you can smoke a holiday ham and a prime rib together and bring both to the table hot and flavorful.