Top and Bottom Racks


 
B

Bobby-Blckrhno

TVWBB Member
Is it OK to have a pork butt on the top rack and chicken underneath it or should it be vice versa? I’m thinking pork butt on top chicken on bottom because of salmonella any input or tips are all welcome.
 
Salmonella shouldn't be a problem when you're heating to cooking temperatures. I'd be more concerned with whether you'd rather have a pork butt basted with chicken juices or the opposite. If neither appeals to you, offset the proteins so one doesn't drip on the other.
 
Chicken will be done first so they both might fit on the top rack depending on WSM and both proteins size.
Personally L&S chicken is fine for pulling and discarding the rubbery skin.
Hotter faster gives you crispy skin, and it works fine for butts.
 
timothy said:
Chicken will be done first so they both might fit on the top rack depending on WSM and both proteins size.
Personally L&S chicken is fine for pulling and discarding the rubbery skin.
Hotter faster gives you crispy skin, and it works fine for butts.
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Hey Timothy,

Thanks for the response. 10lb. and 6lb pork butts with a lot of chicken…chicken thighs in the 60+ pieces range. WSM 22.5in.
 
Bobby-Blckrhno said:
Hey Timothy,

Thanks for the response. 10lb. and 6lb pork butts with a lot of chicken…chicken thighs in the 60+ pieces range. WSM 22.5in.
Click to expand...
Ah, ok. when you said a pork butt and chicken underneath I assumed you meant one of each.
60 thighs would be a tough fit on one 22.5" rack, maybe two?
 
My plan is to utilize my 22.5in. Weber grill as well. Then when the butts are done, get the remainder of the chicken in the WSM. I’m working with a really short timeframe as well.
 
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