Smoking Several different things!

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scarecrowbirdie

Newbie
Original poster
Jul 20, 2017
4
10
Chicago Suburbs
Hello everyone. First time posting, but I have read a lot of what is already posted. I have a 30in MES that I have used twice so far. Once for chicken and once for Ribs.  My wife wants to have a MEATFEST, and you just can't say no to that. So I want to smoke a whole bunch of different things for this (Ribs, chicken wings, brats, MOINK balls, Pork Tenderloin on a stick, ABTs, burgers and smoked mac and cheese [which is why this isn't under a meat type section]). I know that I can't fit it all on a 30in at once, so I have a schedule built out with approximate times on it. 


My question is, based off of this, am I being over zealous with my times? I tried to minimize the number of times that the smoker gets opened, but at certain times there is a lot of food on there. Will that affect things.

Would it be better to smoke some of the things earlier in the day (brats, burgers) and finish them on the grill when ready to serve, or should I just space it so items cycle on and off throughout the day?

Thank you in advance for your advice and experience.
 
That's taking organization to a whole new level, my wife would love that.  Just remember, any time you add food, the pit temp will drop as a new mass is introduced into the cooking chamber, so you'll need to adjust accordingly.
 
what kind of grill you got?  I've figured out a way to smoke on just about any kind of grill put in front of me,  either a small chunk of wood mixed in the with the charcoal in my kettles, or a foil pack of wood chips over a burner on a gasser.  you got options with the grill.
 
 
That's taking organization to a whole new level, my wife would love that.  Just remember, any time you add food, the pit temp will drop as a new mass is introduced into the cooking chamber, so you'll need to adjust accordingly.
X2 we have done the same thing just be sure to give yourself plenty of time doing it. I would also do what you were thinking, smoking the brats and burgers first then finish them on the grill. I did the same and they ended up finishing nicely. Either way hope it goes smooth and turns out awesome!
 
If you are getting short on cooking area I would consider using my oven for the ribs after the initial 3 hour smoke.  They won't take any more smoke in foil and the oven will free you up to smoke other things.
 
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