Chicken and ribs

[Cleatus H]

First off, I have added two additional racks to my WSM using the threaded rod method on the mods page. I left enough room for ribs on each of the standard grills. I plan on putting chicken thighs on the new upper grills I added. I'm not sure if this is a stupid question, but... Is there anything wrong with the chicken basting the ribs, the ribs basting the chicken, etc.? The chicken is generally done at the 4 hour mark and the ribs around 4.5 hours generally.

 

[Russ Hazzon]

Chicken on top is an absolute no-no! Ribs on top and let them baste the chicken.

 

[Dale Groetsema]

Pork fat is considered more flavorful than ribs by most folks, so putting the ribs on top makes sense in that regards.

However, I met a guy a couple weeks ago that takes his trimmed chicken fat and places it on the hot coals during the cooking to create some "grease" smoke.

I tried it, a little at a time, and it does have a nice aroma--not sure if it makes a big difference, but it was fun to try it out.

Dale