So I've been maple curing about 7 lbs of belly and will be ready to smoke it tomorrow. Last night, my favorite local grocer put some all natural shoulder roasts on a sale I just couldn't pass up ($1.59/lb PLUS buy one, get one free). I picked up two 4.5 lb. roasts at a net cost of only $.80/lb.
Here's my question.... I plan to smoke the bacon at about 185 degrees for three hours (or however long it takes) and it will all fit on the top rack of my 18.5" WSM. Can I start the pork roasts (lower rack) at the same time and then just up the temp after the bacon is done? If OK, should I add more fuel, or just open the vents when the bacon is done until I get the desired temp?
Or maybe I should just cook them separate from the bacon?
Any help would be appreciated.
Here's my question.... I plan to smoke the bacon at about 185 degrees for three hours (or however long it takes) and it will all fit on the top rack of my 18.5" WSM. Can I start the pork roasts (lower rack) at the same time and then just up the temp after the bacon is done? If OK, should I add more fuel, or just open the vents when the bacon is done until I get the desired temp?
Or maybe I should just cook them separate from the bacon?
Any help would be appreciated.