Pork over chicken OR chicken over pork


 
K

Kurt

TVWBB Pro
Gonna be smokin a few different things on Sunday so we can have some leftovers during the week. the kids sports season and cub scouts arr now occupying 5-6 days a week with activivites .

2 racks of ribs, 3 lb pork roast and 3 chicken leg qrtrs. Doctored up beans...
Also gonna make from WEBER Smoke chickpea and mozzarella salad...

My gut says chicken on bottom rack and pork products on top rack but I am not 100% confident... Looking for a little help....

Thanks....
 
It really doesn't matter as long as your cooking to safe temperatures. I would put whatever takes longest on the middle rack and whatever I'm putting on last on the top rack? If your only cooking the roast to 145 I wouldn't drip chicken on it. The ribs will be cooked beyond safe temps so the chicken can drip on them.
 
Just to be on the safe side, chicken on bottom. But then, the only thing I want dripping on my chicken is chicken, and ribs dripping on ribs, & butt dripping on butt......well, 'ya get my drift Actually, I don't like anything dripping on my food, so I seldom use the bottom rack, but that's just me.............................d
 
Im with Bob! Aslong as the chicken is ready and you wanna pull everything at the same time top grate is my 2 cents. And the roast is 145 internal right? The external temp takes care of the drippings. If you have problems with different drippings over 3 kind of proteins..Well...buy 2 new sets of smokers. To me its not a big deal!
 
Well if you pull the chicken and its good to eat? why wouldent the rest be just as good/safe? Just give me one reason...

Done chicken is done chicken gottdamit....
 
I think it's a learned behavior because of all the paranoia about salmonella from poultry. It doesn't necessarily respond to logic or science.
 
Seriously to me if you're doing smoked pork than do the ribs and roast over the beans as the drippings add flavor. When done empty the smoker and add the chicken and Go HH. Should only take an hr or so for 3 leg quarters.
Easy peasy:wsm:

Tim
 
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