Smoking Chicken w/other meats

mrbert62

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Jan 22, 2013

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Buffalo, New York

• Feb 23, 2013

• #1

Greetings: I see some posts and recipies that have chickens being smoked with other meats like pork and beef ribs. Besides standard food safety precautions while handling the poultry, and washing my utensils and cutting boards, should the chicken be on the lower rack in my WSM 22.5 or onthe same rack seperated by foil pans. 

My goal is to smoke up about 8 chicken quarters and (2) slabs of baby back pork ribs which can all fit on the 22.5 top grate. This is my first venture with different proteins and being on the cautious side was hoping for some guidance aand feedback.

Regards,

Bob

 

daveomak

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• Feb 23, 2013

• #2

Chicken goes on the lower rack, to reduce cross contamination...    Dave

 

mrbert62

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Jan 22, 2013

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Buffalo, New York

• Feb 23, 2013

• #3

Thanks Dave. Off to the butcher shop to get some goodies. It finally warmed up in Buffalo this weekend. Instead of low teens with wind and snow, we have 35 and mild. Perfect for getting the smoker out. Have a great weekend!

Bob

 

mdboatbum

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• Feb 23, 2013

• #4

If everything will fit on the top rack without being crowded, go for it. The issue with putting the bird on the lower rack (which is the right thing to do to avoid chicken juice dripping on other foods) is that it will be done way before the ribs, and you'll have to lift off your fully laden top rack to get to it to test for doneness and remove. The real concern is having chicken above other foods such as side items that may not get up above 165˚ in order to kill off buggies.

 

oldschoolbbq

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• Feb 23, 2013

• #5

Keep us in Q-view

.

And...

 

chef jimmyj

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• Feb 23, 2013

• #6

It just don't matter as long as both are fully cooked when they come off. Look at it this way...Two racks of ribs on the bottom rack, they have been cooking for 4 hours when you put the Raw chicken on top. The contaminated juices are running on the Ribs...So What? The ribs have a surface temp of 200+*F no known active Bacteria can survive contact with those ribs at that temp! Now you are going to cook those chicken and the ribs for 2 more hours so all come off together...Everything is fully cooked and no matter where the chicken is put there is no possibility of live bacteria anywhere. So it just don't matter...JJ

 

pineywoods

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• Feb 23, 2013

• #7

Jimmy is of course right even tho we have all been told more than once not to let the chicken drip onto anything. This came up awhile back in a thread and it got quite heated so BMudd fired of an email to the USDA and they came back with just what Jimmy said it doesn't matter as both are going to be fully cooked. WIth that being said I still put the chicken below any other meat old habits die hard

 

diggingdogfarm

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• Feb 23, 2013

• #8

Pineywoods said:

Jimmy is of course right even tho we have all been told more than once not to let the chicken drip onto anything. This came up awhile back in a thread and it got quite heated so BMudd fired of an email to the USDA and they came back with just what Jimmy said it doesn't matter as both are going to be fully cooked. WIth that being said I still put the chicken below any other meat old habits die hard :banana_smiley:

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X2



~Martin

 

Last edited: Feb 23, 2013

bruno994

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Dec 19, 2011

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Buna, Texas

• Feb 23, 2013

• #9

Pineywoods said:

Jimmy is of course right even tho we have all been told more than once not to let the chicken drip onto anything. This came up awhile back in a thread and it got quite heated so BMudd fired of an email to the USDA and they came back with just what Jimmy said it doesn't matter as both are going to be fully cooked. WIth that being said I still put the chicken below any other meat old habits die hard

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X3...I hate chicken juice...cooked or raw, doesn't matter, hate it.