I wish there was an Idiots guide to smoking forum on here somewhere... I'd be a constant reader... and requester!
I have a MES 40 and have been asked to smoke a brisket a turkey and a salmon fillet at the same time tomorrow.
The salmon is one of those half side fillet you get at Wallyworld, the turkey is the breast and back parts and it weighs 6 lbs it is without the legs and wings, and the brisket is about 7 or 8 lbs.
I will be brining the turkey and have the brisket all rubbed and waiting til morning my current plan is:
Kicking off the smoker at 200 placing the salmon in after it gets to temp with just a lite rub (Jeffs rib rub), after about 1.5 hours checking out the doneness (if thats a word) and finishing it off within the next half hour if needed, I'll be using apple wood. Once finished I'll place both the brisket and turkey in and move the heat up to about 230 and while I'll be cooking to temp and not time I'll look at about 5 hours for the turkey and brisket... maybe a bit longer for the brisket.
Sound like a semi plan or something that needs to be reconsidered?
Thanks in advance for getting me set on a proper path...