Can I Smoke Chicken and Beef at the Same Time

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SMOKING TWO KINDS OF MEAT AT Same TIME??

• Thread in 'General Discussion' Thread starter Started past gregc,
• Start date Jul 20, 2010

• #1

49

xv

Joined Jul 12, 2010

Howdy All,

Next weekend, i am having my family up for a BBQ. I am going to fume a couple chickens but I would like to smoke some ribs too. Is it a bad thought to smoke 2 dissimilar types of meats at the same fourth dimension? Any communication will exist appreciated. Thanks for helping a newbie.

• #ii

i,034

27

Joined November 19, 2009

Not a bad thought at all, i do it all the time.

If chicken or poultry is involved, don't put it above any other meat. Also, i run poultry at a higher temp than i exercise virtually other stuff, and so I would stick to two diff meats that can run around the same temps

Expert luck and have pics

• #3

419

18

Joined Mar 18, 2010

Not at all.  When I rut the smoker up, I try and throw a diverseness of stuff on in that location.  No sense wasting good heat and smoke.  I starting time all my meat at the same time.  Your craven will probably get washed a piddling before your ribs.  I don't mind room temperature chicken, but if y'all want to keep it hot, just double foil them and put them in a cooler with some towels until the ribs are ready.  Enjoy!

• #iv

2,019

43

Joined Sep 28, 2009

i near always take more than i thing on

craven on the bottom rack

pork in the middle

beef on the pinnacle

apps and snacks above that

dont want the raw craven dripping on anything else!

• #5

528

77

Joined Jul 15, 2010

I did that exact thing concluding weekend. Only threw the chicken on about an hour and a half before the ribs commonly come off. I had some bug that day but it had everything to do with learning a new smoker not the two meat thing. I am going to try some pork barrel and craven here soon as well.

• #6

eight,432

41

Joined Jun 21, 2007

If y'all fume the chicks at the same temp yous fume your ribs, y'all might cease up with rubbery skin on the chicks, assuming your smoking at 225°.  Poultry is non usually washed low & slow, higher heat 300°-350° helps crisp up the skin. I go 375° myself. The selection is yours, enjoy your smoke.

• #7

4,652

138

Joined Jun five, 2009

Your all good. I mix and match all the time. Put the longest cook stuff in first, then add together the other stuff later. I know it goes against logical thought and some people will disagree, but since I have a vertical Weber Smokey Mountain and accept to remove the upper rack to get to the lower, I put my ribs or whatever is longest on the bottom. And so about 3 hrs. in I put the chicken on top, only it is all going to be taken up to a high enough temp. to kill anything.

• #8

49

xv

Joined Jul 12, 2010

Thanks!

Johnny, I also take a Weber Smokey Mountain. I have been wondering how am I supposed to become to the bottom rack? then, i have withal to utilise the bottom rack. Practise you lot find that the lower rack cooks faster than the upper or are they most the same?

• #9

420

25

Joined Jul 28, 2010

I do both in a vertical smoker and have no issue.  The things that cook fastest (smaller cuts) go low, close to heat source. Thick cut stuff, or things that need higher internal temp get up top.  Things that barely need smoke also go up (corn comes to heed)

• #x

Last weekend I cooked both ribs and craven.  Craven on the lesser and ribs on top "MES".  Everything was looking proficient until we lost power last hr of cooking. The chicken came out dry. The ribs were swell equally usual.  Temp 235 to 240. 5hrs plus cool down 1hr. in smoker.

Maybe I ll skip the ability outage next fourth dimension.

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