This is probably an old topic, but I havent been able to find the thread. I've got an 11lb fresh ham, brined and ready to go for 10-12 hours, depending on the environment. Question is, how much weight can I put on one rack. I've read about doubling them up, but not sure its the best option. Has anyone done the weight check to see?
Hi Scrollman,
Welcome to the forum.
I cannot recall off hand, but it is not only the weight but how the weight is distributed. For hams, I like to smoke them on their sides, so a lot more weight is going to be pushing down on one area more than another. So a 11 lb. ham is going to put more stress on a rack, than a brisket that can weigh more. So long story short, when I'm smoking ham, I double up the racks for peace of mind. I also do this for turkeys that are over 10 lbs., or if I'm smoking the turkey vertically.
Pretty much what I thought, but better to check with the people who have done it. Thanx to Habanero smoker.