Advice for multiple meats

Discussion in 'General Discussion' started by mark h, Jan 12, 2014.

  1. Ok, I have a question on smoking different meats at the same time. I am doing chicken thighs and drumsticks, a small (2.5lb.) beef eye roast and a rack of ribs. All of them will be going in the same smoker, a Masterbuilt Pro dual fuel. I will be using propane with Apple and cherry wood for the smoke. Which should be on top, I'm thinking the chicken or ribs with the eye on the bottom closest to the heat source. I figured they should all take approximately the same amount of time to cook. Any suggestions would be helpful. Thanks.
     
  2. noggin

    noggin Fire Starter

    I did a little testing yesterday morning to measure the temperature difference between the top and bottom of my propane smoker.  The top rack was within a couple of degrees of my bottom rack, so I'm not concerned about temperature differences between the two locations.

    That said, I put my chicken directly on the bottom rack (or one up from there) and let it drip into my water pan below.  The only other meats I've done are pork butts, and I do those in a disposable aluminum tray.  If I were going to do an eye roast, I'd do it in an aluminum pan as well.  I've never done ribs, and I haven't read much about it, but I suspect I'd put those directly on the rack above the eye roast.

    Disclaimer:  I've only done two smokes, so I'm far from the best source but I thought I'd share anyway.
     
  3. sb59

    sb59 Smoking Fanatic

    I would also suggest separate probe thermometers, at least for the chicken and the roast.
     
    Last edited: Jan 12, 2014
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Typically you want to put chicken and pork below anything else you are cooking. Your chicken is going to be done before anything else. Your ribs are going to take the longest. If they are baby backs figure 4-5 hours, spares take 5-6. Both the chicken and the roast should take a couple hours . Cook the chicken and roast to temp. Chicken is done when it hits an IT of 165. The roast depends on how you like it. Rare-medium rare I'd pull it right at 135, then foil and let rest for 30-45 minutes before slicing. The ribs are done when you have pull back on the bones, and when you pick up the ribs the rack bends 90 degrees. Research the 2-2-1 method for baby backs, 3-2-1 for spares and beef ribs. Always remember you don't want raw meats dripping on partially cooked meats.
     
  5. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    They way to look at it is the minimum final cook temp goes to the top.

    So I would do it this way top to bottom:

    Vegetables/Cheese

    Beef Roast

    Pork Roast

    Ground Meats

    Poultry

    Note: I did not include seafood, due to the flavors IMHO do not mix well with other meats. So I do not use the same smoker for meats and seafood. But if i had to cook seafood in the same smoker at the same time I would put it towards the top with a pan under it so it did not drip on the other meats.

    I got the chart below from here: http://www.foodsafety.gov/keep/charts/mintemp.html

    Category

    Food

    Temperature (°F) 

    ReRestst Time 

    Ground Meat & Meat Mixtures

    Beef, Pork, Veal, Lamb

    160

    None

    Turkey, Chicken

    165

    None

    Fresh Beef, Veal, Lamb

    Steaks, roasts, chops

    145

    3 minutes

    Poultry

    Chicken & Turkey, whole

    165

    None

    Poultry breasts, roasts

    165

    None

    Poultry thighs, legs, wings

    165

    None

    Duck & Goose

    165

    None

    Stuffing (cooked alone or in bird)

    165

    None

    Pork and Ham

    Fresh pork

    145

    3 minutes

    Fresh ham (raw)

    145

    3 minutes

    Precooked ham (to reheat)

    140

    None

    Eggs & Egg Dishes

    Eggs

    Cook until yolk and white are firm

    None

    Egg dishes

    160

    None

    Leftovers & Casseroles

    Leftovers

    165

    None

    Casseroles

    165

    None

    Seafood

    Fin Fish

    145 or cook until flesh is opaque and separates easily with a fork.

    None

    Shrimp, lobster, and crabs

    Cook until flesh is pearly and opaque.

    None

    Clams, oysters, and mussels

    Cook until shells open during cooking.

    None

    Scallops

    Cook until flesh is milky white or opaque and firm.

    None
     
    mark h likes this.
  6. Thank you all for your expertise. I put the roast on top then the ribs and chicken at the bottom. I used Jeff's all purpose rube for the ribs, Big Bald BBQ Rub for the chicken and and kosher salt, black pepper and garlic for the pan smoked brisket from Jeff's cookbook. This is only the second smoke with the new smoker so I'll cross my fingers.
     
    Last edited: Jan 12, 2014
  7. Well, here's the finished product. Not too bad. Everyone loved it so it's a win.

    And then a different kind of smoke to round out the day.
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking Smoke!
     
    Last edited: Jan 12, 2014
  9. Everything looks perfect. Can almost taste the roast and ribs.
     
  10. reinhard

    reinhard Master of the Pit OTBS Member

    You did a great job on everything right down to the beverage and cigar!!!  Reinhard
     
  11. bigr314

    bigr314 Meat Mopper

    Looks like it turned out great. Nice job.
     

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