Measure the roast against the cooker
Both cuts are big and awkward. A bone-in ham needs width and height, and a prime rib needs a grate that holds the roast with space around it for airflow. Measure the grate and the height under the lid at the center, then compare them with the roast. Ask the butcher or check the package for approximate dimensions. Our turkey fit guide shows how to measure clearance, and the same method works here.
If you plan to cook a ham and a roast together, check that both fit at once. If not, decide which one gets the smoker and which goes in the oven. For a similar holiday plan, see our turkey gear checklist.
The gear list
| Item | Why | Check |
|---|---|---|
| Leave-in probe thermometer | Watch the roast without opening the lid | Probe temperature limit and cable length |
| Instant-read thermometer | Spot-check and verify before carving | Battery and the maker's placement instructions |
| Roasting pan with rack | Catches drips and keeps the roast steady | Fits your grate and door |
| Heat-rated gloves | Move a hot pan and roast safely | Read the rating |
| Carving board with a juice groove | Gives the roast a place to rest | Size for the largest roast |
| Foil, twine and a sharp knife | Wrapping, tying and carving | Sold for cooking |
| Insulated cooler or holding cabinet | Holds food while sides finish | Plan to stay out of the danger zone |
| Fuel | A holiday cook can run long | Buy ahead; see the fuel stockpile guide |
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Leave-in probe thermometer with alarm
A probe that sits in the roast and reads outside the cooker keeps the lid closed. An alarm helps if you plan to step away.
- Check the probe temperature limit
- Make sure the cable fits through the door or port
Roasting pan with rack
Keeps drips off the grate and makes the roast easier to move. Measure it against your grate before ordering.
- Look for a heat-safe metal pan
- Check handles for a secure grip
Carving board with juice groove
A big roast needs a big board. Choose one that sits on a counter without sliding.
- Measure your counter space
- Wash-friendly material
Food-safety numbers to know
The CDC lists 145°F as the safe internal temperature for whole cuts of beef, veal, lamb and pork, including fresh ham, followed by a 3 minute rest before carving or eating. It says the only way to tell if food is safely cooked is to use a food thermometer, and it lists 165°F for leftovers when you reheat them.
Many hams are sold cured or precooked. We could not verify the heating guidance for those, so follow the label on the package. The same goes for a pre-seasoned roast. For leftovers, the CDC says to refrigerate perishable food within 2 hours, or within 1 hour if it is above 90°F, and to keep the refrigerator at 40°F or below.
Work back from serving time
Christmas Day is a Friday in 2026, and Christmas Eve is Thursday. Write the plan on paper. Start with the time you want to eat, then step backward.
- Serving time. The time food reaches the table.
- Carving. Allow time at the board.
- Rest. At least the 3 minutes in the food-safety rule, usually more, and leave room for the other dishes.
- Cook. Use a thermometer, not a clock. Add a buffer, because times vary with the cooker, weather and roast.
- Preheat and light. Allow time for the cooker to come to temperature.
- Thaw and prep. If the roast is frozen, thaw it in the fridge, in cold water or in the microwave. The CDC says never on the counter.
If the roast finishes early, a holding plan matters. Perishable food should not sit out for more than 2 hours. Choose a method that keeps hot food above the 140°F edge of the CDC's danger zone, or get it chilled in time. See our holding cabinet roundup.
Winter cooking and outdoor safety
Cold, wind and darkness make December cooks harder. Our cold-weather guide covers insulation and fuel, and the controller guide explains how automatic control works. Clear the path to the cooker of ice and snow and keep a light nearby.
- Outdoors only. The CDC says never to burn charcoal indoors, and the pellet grill manual we opened bars use in a garage, building, breezeway, tent, lanai or screened porch.
- Clearance. That manual says to keep the grill at least 2 feet from combustible material and out from under combustible overhangs. Check yours.
- Dry run. Run the cooker a week or two ahead to confirm ignition, fuel feed and probes work.
Bottom line
Measure the roast against the cooker, gather thermometers, a pan, a carving board and a holding plan, and build the schedule backward from the serving time with a generous buffer. Use a thermometer for safety, keep the cooker outdoors and clear of anything combustible, and do a dry run.
Frequently asked questions
What equipment do I need to smoke a prime rib?
What internal temperature is safe for a beef roast?
How do I know when a smoked ham is ready?
How far ahead should I plan the schedule?
Can I smoke the roast in a garage if the weather is bad?
Food-safety numbers and safety rules come from these pages, which we opened. We could not reach USDA's Food Safety and Inspection Service pages from our research connection, so we cite the CDC, which publishes the same temperatures. Ham labeling and reheating guidance for precooked ham is sent to the package label, because we could not verify it.
- CDC: Food safety, four steps: 145°F with a 3 minute rest for whole cuts of beef, veal, lamb and pork including fresh ham; 165°F for leftovers; the thermometer rule; thawing methods; the danger zone and 2-hour and 1-hour rules.
- CDC: Carbon monoxide: "never burn charcoal indoors."
- A pellet grill owner's manual (Weber): no use in a garage, building, breezeway, tent, lanai or screened porch; 2 foot minimum from combustible material.
- U.S. Office of Personnel Management: federal holidays: Christmas Day 2026 is Friday, December 25.
Cook times, safe handling of cured or precooked ham and the best pull temperature for your taste depend on the product and your equipment. Follow the package label and your cooker's manual.