John Breen
New member
Newbie here. Just got my 22.5 and will be attacking the scene soon.
Was thinking about later this summer where I will be doing some entertaining. I'd like to do pulled pork, beer can chicken, sausage, etc. So some questions...
What are the issues with doing different items at once? Is it a matter of just adding new items here and there as time passes? How much do I have to worry about adding new meat cooling things off too much? Do I have to worry about chicken dripping onto the pork or vice versa? What about temperature adjustments, or will everything work at 225-275?
If I'm running the smoker all day for pork, will there be any 'smoke' left for things added late in the process, or do you add more chunks?
If there is a walkthrough to this that I missed on the board, I'd appreciate a link.
Thanks very much,
John
Was thinking about later this summer where I will be doing some entertaining. I'd like to do pulled pork, beer can chicken, sausage, etc. So some questions...
What are the issues with doing different items at once? Is it a matter of just adding new items here and there as time passes? How much do I have to worry about adding new meat cooling things off too much? Do I have to worry about chicken dripping onto the pork or vice versa? What about temperature adjustments, or will everything work at 225-275?
If I'm running the smoker all day for pork, will there be any 'smoke' left for things added late in the process, or do you add more chunks?
If there is a walkthrough to this that I missed on the board, I'd appreciate a link.
Thanks very much,
John