I was hoping to pick the brains of what I have found to be a pretty close knit and knowledgable group of smoking fanatics. I have an MES 40 that I have used a couple of times to do spare ribs and venison. This holiday weekend will be the first time that I am going to really put it to work with a fuller menu. The plan is to do 3 racks of ribs, a pork butt, mac and cheese, and possibly some bacon wrapped chicken thighs...or something else appetizer-sih (stuffed jalapenos, armedillo eggs, etc.).
My question, being pretty new to this is with timing and smoke. Obviously the pork butt will be taking the longest, and something like the chicken would be the shortest. What I can't seem to find a clear answer on, and maybe I just haven't looked in the right spot, will the pork butt take the smoke each time I add something new to the smoker throughout the day, and get overloaded? or will it be ok once I have done the initial smoke and had it in for a couple of hours?
I am figuring that I will be ok with the ribs when the chicken goes in .. they will wrapped in foil at that point.
Thanks for any help you can throw my way this week, I will try to get some picutres up after the weekend to show how it went.