Pork and Poultry in the same smoker???

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jotay21

Newbie
Original poster
Sep 15, 2012
8
10
Sumter, SC(shaw AFB)
So, about to begin my 2nd smoke.  First one was done with three 8lb Boston Butts and it turned out great.  Got some great feedback here when I thought I had ran into issues.  Learned a very valuable lesson from my first smoke.  The Large BGE just isn't big enough for me, so I sold it yesterday and am picking up my new XL BGE on Friday night.  That being said, I want to get it started off right with a smoke on Saturday which leads me to my next question.

I am wanting to smoke a chicken and a butt at the same time.  We just put the chicken in brine this morning and will be rubbing the butt tomorrow night.  Also thinking of throwing a couple of racks of BB ribs on there for good measure and to ensure that I have something to eat to hold me over while I wait on the pork shoulder to get done.   I would like to smoke the butt and ribs at 225, but not sure if that is sufficient for a 9lb chicken.  Also, want to make sure it is safe to smoke the chicken and butt at the same time. 

Lastly, what the heck is Q-view.  I searched it, but came back with a lot of hits and no tutorials on how to use it.  Is it simply uploading images to photobucket and posting the IMG code here, or is it an application specific to this site?  If there is a sticky somewhere for Q-view, please let me know so I can read thru it.  I want to join the party of showing all my smoking conquests as I plan on having the XL egg going very often.  Thanks for all the help so far guys.

Josh
 
Hi Josh

First the chicken question - yes you can smoke the chicken at 225 but it is going to have some real rubbery skin unless you finish it off at a higher temp. Some finish on a grill others finish under the broiler and others just take the skin off and toss it. Just make sure that the chicken is not above your other meats. They can be above the chicken but not the other way around.

Qview - is our acronym for the pictures you post of your cooks. Here is a tutorial

http://www.smokingmeatforums.com/a/how-to-upload-images-to-the-new-smf-format
 
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Scarbelly, thanks for the info on the chicken.  Unfortunately my wife is a health freak, or she hates me, and doesn't allow us to eat the skin on chicken, so it being rubbery isn't an issue.  Mainly looking for a good smokey breast that is still juicy.  And I will have everything at one level for this cook, so I think I am good. 

Do4, thanks for the info on the "Q" view.  I was having hell trying to find this Q-view section so I could upload pics.  I use forums for everything, so very well versed in using sites to host photos.  Promise that my next thread will be the start of the cook with plenty of pics to follow.  Hopefully I don't post to many and get accused of hogging bandwidth...
 
The chicken will take the least amount of time. So when you put it on the smoker just make sure it is below the pork that has been cooking. Otherwise you run a chance of cross contamination. Not sure how much room you will have to play with. Sometimes the grate space goes away very fast and you still want to keep a good air flow.
 
Personally, I don't. 

I like doing butts about 235*

Ribs at 275*

and chicken at 275*

Chicken is not a meat that does well at lower temperature, if I could get my smoker to the 300* range, I would do the chicken that way.
 
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