Electric Smoker - Different meats challenge

Discussion in 'General Discussion' started by rsnovi, Dec 4, 2014.

  1. A few times I have thought about throwing in some ribs with another piece of meat that takes considerably longer to smoke.  I am using an electric smoker which has been turning out great food using just one meat, but it appears that most of the smoke is early on in the cook.  How would you handle smoking a butt that might take 10 hours and then ribs that take 4?  If you put the ribs in at the 6 hour mark, I believe most of the smoke would be gone.  Would you add more wood at this point?  These things are insulated so well I am curious of there would be a enough heat at the element to smoke the wood.
  2. Lets start with which electric smoker do you have. Most people smoke ribs for 5 hours 2-2-1 or 6 hours 3-2-1. A butt is going to be about 1.5 hours per LB. A butt will hold temp for hours if you wrap it in foil then place in an ice chest wrapped in towels. A lot of people me included apply smoke the entire time.

    Happy smoken.

  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Novi , hello . I will try to help , I do not own an MES , however the exchange of conversations on this forum is enough to learn by Osmosis [​IMG]

    Buy the time you are ready to load the Ribs , you'll have gone through a long 'stall' which calls for you patience , it will begin to rise again

    after the Collegen  and connective tissues melt .  That is a good time to introduce the Ribs.

    As for smoke  , if it were my cook , I'd feed it until all is done. I like the Smoke ...

    Be sure to note your actions and any other info. you have , in a "BBQ Log Book" , and watch your skill increase...

    Now , this is only MHO  so , have fun and . . .
    Last edited: Dec 4, 2014
  4. I have a Cookshack 025.  I am not so concerned with the space for the meats, but how to get the correct level of smoke.

    My typical process is to use about 4 oz of wood to smoke a pork butt.  I use about 3 oz of wood to do baby backs.  I put the amount of wood in at the very beginning and never open the door until I think the meat is done.  I would expect with this process that after so much smoking time the wood will be mostly used up which could be prior to starting the other meat.  The second meat would not get the smoke unless additional wood is put in.  Putting more wood would potentially over smoke the first meat.
  5. You could back off on the wood for the first meat then when you add the second meat you could add more wood. I do like the fact that you know the approximate amount of wood you use. A lot of people have no idea which is why they can't get the same results from smoke to smoke.

    Happy smoken.

  6. I have always measured, but I have found that it is very easy to overstock meats with this thing.  I found that out on my first chicken.  Even with my Thanksgiving turkey I think I would like to use less wood next time.  2 oz.
  7. [​IMG]

    Happy smoken.


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