Any cross contamination issues doing chicken and pork on a WSM?


 

Travis K

New member
I planned on doing two beer butt chickens and some baby backs for the super bowl. Is there a certain way I should arrange the meat in the smoker with ribs on top grate and chicken on bottom? I'm really just looking for two cooking items I can do at a similar temp and cooking time and these seemed like good choices.
 
As Kevin says, if everything is cooked to a safe temp, then no issue. I have a mental block about chicken dripping on anything else, so I always put it on the bottom rack if the smoker is full up. That's just a personal thing, though. One of those irrational behaviors.
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Rich
 
I have the same mental block and will put the poultry on the bottom rack whenever possible. Again, it's just a personal preference thing.
 
Though one should assume the chicken juices are loaded with Salmonella and Campylobacter, one should also assume the pork juices contain Clostridium perfringens--at the very least--and E. coli are certainly a possibility. Pork is far from 'pure'.

Unfounded fears skewed in one direction can cause problems in the other direction since the variables on that side are often ignored. Knowledge, knowledge of both sides of a situation, is, imo, preferable to allowing 'personal preference' to obsure reality. Do what you wish but get the knowledge first. Then you can be confident that your personal preference is, in fact, safe.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> One of those irrational behaviors. </div></BLOCKQUOTE>

Irrational behavior is fine as long as you recognize it as such and don't let it interfere with critical logical choices. The difficulty lies in recognizing when you are behaving irrational.
 

 

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