multi meat smoke


 
L

Lloyd Coutain

New member
Good day,

I have a WSM 22" and new to smoking. I am planning to do some beef short ribs using a rib rack, a 3lb pork tenderloin and 3 beer can chicken in one smoke. Is this a good idea? and what would be the ideal temperature range and recommended smoke wood for this cook? also, any additional tips on this project would be greatly appreciated.

Thank you in advance

Lloyd
 
Lloyd,

Chicken works great at higher temps. I like it at 325-350. I haven't smoked beef ribs, so someone else will have to chime in on if they work well at higher temps.

You definitely don't won't chicken above pork & beef on the top rack. I would put the 3 chickens on the bottom rack with the ribs & pork on the top rack.

I would also suggest brining your chicken if you have the time. Gives you great insurance against the white meat being dry.

Pecan or hickory would go great with all 3 meats if you can get it down in the West indies. Pimento would of course go well with the chicken, but I have never used it or something similar on beef.
 
Thank you Josh,

I have hickory, I used it with guava over the holidays for a turkey, turned out great.

Thinking of the same combination for this cook.
 
I have combined various meats and had good results. As Josh mentioned be mindful that their temps must be compatible and that the wood be mild enough for the type of meat that is the least forgiving.
I often throw on a chicken breast part way through a long smoke. I also like to add ribs when I am smoking some butts. That way I can eat while the butts are smoking.
Give it a try and let us know how it turns out

Mike
 
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