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What's the philosophy on smoking two different things at once?

post #1 of 12
Thread Starter 

For example chicken and fish?  pork and beef?  Can you mix and match or is that a bad idea? 

post #2 of 12

Thai stick and bourbon oil but I don't really remember how that day turned out.

post #3 of 12
Quote:
Originally Posted by joeski View Post
 

For example chicken and fish?  pork and beef?  Can you mix and match or is that a bad idea? 

Why not? You have to manage each individually but I think most guys load up the smoker.

post #4 of 12
I try to fill up smoker, if i got it out and rollin might as well make use of it
post #5 of 12

The only thing to watch is when doing something like fish/salmon with a strong odor, as it can impart flavor onto the other items.  ie: salmon flavored chicken or pork

 

Otherwise there are no issues with mixing multiple items.

post #6 of 12
Thread Starter 
Quote:
Originally Posted by bikerchef View Post
 

Why not? You have to manage each individually but I think most guys load up the smoker.

I didn't know if it would affect the taste, you know with pork dripping on chicken, or chicken on beef etc. Sounds like juice is juice so "load up the smoker" sounds good to me.  I'll stagger the meat on different grates to avoid the drip and allow the smoke to get everything. 

post #7 of 12

Tomorrow, I'm doing Salmon Jerky and Chicken Wings........but in two different smokers.  That's the key as far as I'm concerned.  Totally different temp requirements. 

post #8 of 12

As long as the temp requirements and the type of wood works with everything, by all means load it up!

 

Smoke ON!

 

 

 

-Jason

post #9 of 12
I have cooked several meats at once with no problem. But, I would never cook fish with anything else. Also, I don't mind beef or pork dripping on chicken, but never let chicken drip on beef or pork, Just my $0.02 worth. Joe
post #10 of 12
Quote:
Originally Posted by Joe Black View Post

I have cooked several meats at once with no problem. But, I would never cook fish with anything else. Also, I don't mind beef or pork dripping on chicken, but never let chicken drip on beef or pork, Just my $0.02 worth. Joe

agreed!

Good call on the chicken dripping.  I have done fish with others, just made sure that the fish was the closest to the outlet stack (on an offset pit).

 

Smoke ON!

 

-Jason

post #11 of 12

Last weekend I did a Brisket and 2 chickens NOOOO problem!!!

post #12 of 12
Thread Starter 
Quote:
Originally Posted by Joe Black View Post

I have cooked several meats at once with no problem. But, I would never cook fish with anything else. Also, I don't mind beef or pork dripping on chicken, but never let chicken drip on beef or pork, Just my $0.02 worth. Joe

Ok great! this is the kind of advice I'm looking for. :beercheer:  I'm using a Masterbuilt 20070213 30-Inch Black Electric Digital Smoker.  

Quote:
Originally Posted by Joe Black View Post

I have cooked several meats at once with no problem. But, I would never cook fish with anything else. Also, I don't mind beef or pork dripping on chicken, but never let chicken drip on beef or pork, Just my $0.02 worth. Joe

It has the four grates and dripping does occur.  I've BBQ a lot but only had this smoker for a month and I'm loving it. 

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