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Second smoking attempt question(multi-meat!)

post #1 of 6
Thread Starter 

Okay, I'm eager to start using my smoker again.  This time I'll be doing a chicken, a fatty, & some ATBs.  I'll probably throw in some onions and garlic.  I felt like I was just wasting smoke last time as I had so much room left over.


Anyways, I was wondering how to smoke things with different cooking times.  Do you start at the same time & pull the early ones out when done?  Or do you throw the ones with less cooking time on later so they are all done at the same time?  I'm just concerned with maintaining constant temp & worry that either choice will affect that.

post #2 of 6

It depends on if you want to munch on the fattie & ABT's before you eat the chicken ( that's what we do ) or do you want it all ready at the same time. The fattie & ABT's will take about 2 to 2 1/2 hours & the chicken about twice that. If you put them all in at the start you will have some nice appetizers about half way through the smoke. You didn't say what kind of smoker you have, but you should be able to maintain constant temps. either way.

post #3 of 6
Thread Starter 
I'm using the Brinkmann Grill N Smoke.
post #4 of 6

I'd put the chicken and fattie on at the same time, at least in my smoker they seem to finish up about the same time. If you have a grill you can crisp up the skin on the chicken after the smoker. Don't forget the qview. 

post #5 of 6

I don't ever think I've had a chicken take  more than 2 1/2 hours, so Al must have some BIG chickens were he is at biggrin.gif


It is nice to try and time it, but for some reason until you have enough smokes under you belt, they never all get done at the same time. Some foods you can wrap in foil and eat later when everything else is done.

post #6 of 6

As my fellow SMF'ers has stated, It depends on if you wan't it all done at once or not.


goodluck.gif  Remember the Qview.

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