Meat drippings and stacking

[Scott Segrin]

I just set up my new 22" WSM and I'm burning off the factory goop as I type this. As I was setting it up something struck me... If I load this thing up with meat (which is why I bought the 22") any grease/liquid drippings that render off of the meat on the top rack will drip onto the meat on the bottom rack. Right? Is this something to worry about? Do something about? Something good or bad? Do certain types of meat drip more or less than others? Are there any rules for what you ought to put on the top or bottom when you've got both racks going? Any thoughts or comments are appreciated. Belly-roll laughter will be taken in stride.

 

[Bob Ivey]

I would cook chicken on the lower rack if cooking other types of meat.

 

[Tony R]

As long as you keep the chicken on the bottom rack if your cooking multiple meats you will be fine.

 

[Bob Sample]

It doesn't matter what drips on what as long as you are cooking to safe temperatures. If your chicken drips on a pork butt that is cooked to 200f than you don't have to worry about it. Put whatever is going to take the longest on the bottom rack and the shortest on the top rack.

 

[Gary S]

There is pretty good distance between the two racks. You could always set something up between them to catch juices if it became an issue for you.

 

[Bob Ivey]

To me the chicken thing is the main issue because of the sanitary problem with the drippings. In my case, I have another issue to consider. If my son-in-law iwll be eating with us I always have the pork in the bottom rack and beef on the top rack and chicken or game hens on the performer. Since he is Jewish I feel that I must honor him in this way in spite of the fact that my daughter says that he will on rare occasion heat pork. There are times that the determining factor is more than just the type of meat and cooking times, but who will be there.

Just another perspective to think about.

 

[timothy]

I rarely use both grates unless I'm doin a bunch of the same meats or a pan of beans or taters.
Folks typically do BOB or butts over brisket cause the drippings supposedly help baste the brisket and add a slight flavor.
Me, I wouldn't do like a leg of lamb over a few racks of spares cause I don't want that type of flavor on the ribs.

Tim

 

[Dave Alvarado]

To me the chicken thing is the main issue because of the sanitary problem with the drippings.

Remember, the chicken you eat was covered in raw chicken drippings while it cooked.

As long as you're cooking to a safe temp, the only impact of drippings is flavor. If you've got chicken slathered in italian dressing, you might not want that dripping on your brisket.