Adding food to the cook questions

[Shaun H]

If I am cooking ribs for roughly 5 hours, and then want to add on chicken and a fatty or other food half way through that I want to smoke...how should I do this?

I obviously don't want to over smoke the ribs by adding more wood for the new food...but at the same time I'd like to have that smoke flavor for the second wave of food that I add on.

Is the only way to resolve this, to start all the food at the same time, and just have to take the other foods off early? That doesn't work well with some food, and isn't ideal.

How do you guys manage this?

 

[Bill Meredith]

I would start with less smoke wood at the beginning of the smoke and add more when I was putting the other food on.