Smoking Chicken and Meat on WSM


 
J

Joel Oliva

TVWBB Member
Is it possible to smoke a chicken and a type of meat on a WSM simulateously?

Which would be the best combination for utilizing both racks on the WSM if any?

I guess i'm asking because cooking chicken and meat would use different temps for smoking???
 
Joel, smoking meat of any kind on the WSM can be done with any other meat. The temps you choose to smoke at are not written in stone. For example folks cook birds from 225-375. Butts from 225- 325 etc. It is all a matter of what temp you choose. Obviously the timing is more important if you want both meats done at the same time. That is another issue all together but can be accomplished with the aid of holding larger cuts of meat while the birds cook. What specifics did you have in mind and what temps did you want to cook at?

Oh, Welcome to the forum, glad you dropped in.

Happy Smokin'

Mark
 
Yes, it's possible.

But not recommended for beginners.

What's "best" all depends upon what's being cooked and what the goal is.

Hopefully, you're not considering a mixed-meat cook for your first attempt. I recommend you stick with one meat, get it right, then progress from there.
 
Thanks fellow BBQ'rz.

Well, my first smoke will be this weekend with smoking a full chicken cut in butterfly style. Christmas is coming up and i want to get familiar with my smoker as much as possible so i think i'll be smoking something each weekend till christmas eve. Christmas eve i want to smoke a poultry and some meat so we can get the best of both worlds.

My dad loves roast beef and we do have an extra frozen turkey in the freezer.

Can you give me some pointers on how to get them both in the smoker? what's the easiest way to go? I'm guessing turkey would cook faster. My dad wants the roast beef super slow cooked to make it as juicey and tender as possible.

Should I do an overnight with roast beef in the middle rack and then stick a turkey on there the next morning on the top rack?

I'm just getting myself enough time to prep up for the christmas weekend. Next week i may try some type of ribs, the week after some type of meat/beef then the following weekend using both racks.

Any tips would be great! Thanks again for all your support! I'm soooo excited with my new WSM!

Joel
 
Joel,

Given you're a relative newcomer to the process your objectives should be twofold for your Christmas dinner. 1_ eliminate stress 2_ come out with a great looking cook. I suggest you do the get a great cut of prime rib, do a modest garlic rub with sea salt and pepper dusting, preheat oven to 500, bake for 30 minutes, then turn it down to 325, don't open the oven and pull it at thermometer rare to medium rare center. Fire up the WSM and do a brined turkey , apple wood smoked vertically with a holder or fosters beer can. Each will individually cook to perfection and you'll come out a winner! Time the turkey, tent or cooler the beef to let it rest and you'll be in two tasty worlds.
 
I pretty much never do combined meat cooks but you can. It's a matter of the meats, sizes, and what sort of finish you're looking for.

Typical 'roast beef' is made with a fairly lean cut that is only roasted to a low internal - such as for medium-rare. Cooking a cut like this overnight would turn it into shoe leather.

'Beef' is too generic a term. You have to decide what cut you want to cook, then determine what it needs and go from there.

Chicken can be cooked at a range of temps. I don't low/slow chicken because I like crisp skin (you won't get that at low temps), but if skin texture doesn't matter you can go low.
 
do the get a great cut of prime rib, do a modest garlic rub with sea salt and pepper dusting, preheat oven to 500, bake for 30 minutes,
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Can't say hat I'm one for 'modest' rubs but I do like a good rib roast. It can be done on the WSM. Good cut for Christmas, I agree.

Cooktemps depend on what you're looking for. You can go high then low like and oven, though that is more difficult on a WSM; you can cook at ~325 start to finish, if a range of doneness is desired (a bit more done toward the edges and ends, less in the center; or you can cook at 200-250 if you would like more even doneness throughout - say med-rare from end to end. A quick finishing sear; done and ready to rest for 15-20 min.
 
Wow thanks for the insight friends! I think i'll just focus on same meat for now until i become a pro like all you guys!
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I've done a standing rib roast (prime rib) many times on the WSM as well as rotisserie on the Performer and in the oven. I've done the hi temp period at the beginning and also have done it at the end with good results.

For the WSM - do the hi temp period in the oven while setting up the WSM and then transfer from the oven. IMHO that isn't "cheating"
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