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Newbie with Question

post #1 of 6
Thread Starter 

Kind of new at this smoking thing.  Getting ready to do my first pork belly.   Got a question though: I'd like to do a couple of filets of salmon.  Is it okay to do two different types of foods at once?

 

TG

post #2 of 6

Yes it's ok to do more than one type of meat at a time.

 Having never done salmon or bellie bacon .The only thing i would say is make sure my fish is not under my bacon so that the fish doesn't end up tasting like pig. Other than that i defer to some of my bretheren and sisters who have smoked these items

post #3 of 6

I often do veggies on the top rack. I think of it as an order of "done temps." Things that need a higher temperature go on bottom. I use LOTS of thermometers, both in my food and in the cabinet. I don't need to worry at NEARLY as much when I have my temps.

 

My general stack is:

 

Veggies

 

Cheeses/Nuts

 

Anything in a pan (no dripping/no problem)

 

Anything drippy/sausage/without a pan

 

Anything chicken

 

Cheers!

 

-Princess

post #4 of 6
Quote:
Originally Posted by Princess View Post

I often do veggies on the top rack. I think of it as an order of "done temps." Things that need a higher temperature go on bottom. I use LOTS of thermometers, both in my food and in the cabinet. I don't need to worry at NEARLY as much when I have my temps.

 

My general stack is:

 

Veggies

 

Cheeses/Nuts

 

Anything in a pan (no dripping/no problem)

 

Anything drippy/sausage/without a pan

 

Anything chicken

 

Cheers!

 

-Princess


Hmmmmm ,I was allways taught that heat rises. wouldn't that make the upper part of the chamber hotter??

Next test i will be running on the MES. LOL
 

post #5 of 6
Thread Starter 

eman, Princess, thanks a bunch.  Sounds like it's okay.  And yes, it makes sense to put the salmon on the top rack; if there're any drippings from it, they will land on the bacon fat, which I'm going to cut off afterwards anyway.

 

Again - thanks.

 

TG

post #6 of 6

My heat source is at the bottom. It is hotter closer to the flame. In fact, the butts I did on Sunday got as much as 20* apart at one point. :) 
 

I can also manipulate my temperatures by playing with the dampers. WIDE OPEN at the top, nearly closed at the base is my favorite way to go!

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