Chicken and Pork


 
C

Colin T

New member
I have a question, I’m sure this has been asked a few times before. I just can’t seem to find the answer. I’m planning on doing 2 beer in the butt chickens and a 6lb pork butt on Saturday on my 18 inch WMS. How should I do the set up? Pork on top and put the chicken to the lower rack? Adding the chickens few hours after I start the pork? I have never used my lower rack, do I need to watch out for anything?
 
I'd put the butt on the bottom.

Chicken needs to be fussed with more - temping and any special basting. That's harder to do when it's on the bottom.

You don't have to shred BC Chicken. It can be halved, quartered, sliced, etc.
 
Its been a long time since I have done whole chickens at a low temp. I would put the butt on the bottom for sure, keep in mind with the water method the bottom grate will be 25+ degrees cooler than the top.

I would suggest 3-4 hrs on the chicken and prob 10-12 hrs on the butt at 235-250 dome or top vent temp!

Good luck and keep us posted!
 
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