Chicken and ribs

Discussion in 'Poultry' started by bb980, May 26, 2013.

  1. Hello everyone,

    I'm fairly new here. I'm on my second smoke today. I have a weber smokey mountain. I wanted to do beer can chicken and a rack of ribs. Any tips on the timing. I was planning on doing 3-2-1 ribs on the top level. The beer can chicken on the bottom as it is presumably hotter there. How long should I let the chicken smoke? Should I put the chicken in a little after the ribs? Any advise out there in meat smoking land? All tips greatly appreciated.

  2. hambone1950

    hambone1950 Master of the Pit Group Lead

    Mornin , bud. The size of the chicken and the temp of the fire is gonna determine how long it takes that chicken to cook. I always use my remote thermometer with the probe stuck in the joint of the leg.
    If you cook at 250 and you got , say , a 4 pound chicken , you could be looking at as much as 5 hours. But YMMV......
    3-2-1 is a good yardstick , but like anything else , they're done when they're done. this is all just my 2 cents..... Hope it all turns out good , brother. Enjoy your day. :grilling_smilie:
  3. Thanks. I appreciate the help. I have just under a 4 pound bird. I was thinking about putting the ribs on for an hour and then tossing the chicken on. Does that sound about right? I do know it is done when it is done, but I would like to at least give it a good chance of coming out at the same time.

    Ps this is a great site and you guys are awesome
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That might get you close, but again, its always just a guess.  You may already know, but just in case, make sure you don't put the bird above the ribs in your smoker.  You don't want raw poultry dripping on other meats.

    Good luck!  Be sure to show and tell how it turns out!


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