First time multi meat smoke


 
J

John Frailey

TVWBB Fan
I have been playing with my 22.5 WSM now I need to get serious. I am doing a lunch at work at it consists of 6 baby backs slow cooked for 4 - 5 hours, 4 tri tips at 2 hours or so, and 8-10 boneless skinless chicken breasts at an hour. I am going to stack both grates. Any comments on food safety and how I stack the meat. I am thinking of the ribs on the botoom 2 grates, tri tip on the top grate, then the chicken on the top grate stack. Does this present a safety problem with the raw chicken going on above the beef and ribs? If so, any suggestions.
 
Well if you aiming to pull the ribs and chicken at the same time it wont be any problem.

But be sure not pull the ribs/beef before the chicken is done.
 
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