I finally have a smoker that is large enough to smoke several cuts at once. I'm planning to do two chickens and two racks of babybacks. I'll smoke the racks on the grates above the chickens. I figure it'll take about5-6 hours to do the ribs. I don't plan on foiling. The chicken, I figure 2 and a half to three hours to get the internal temp up to 180. So the plan is to smoke the ribs for 3 hours and then introduce the chickens to the smoker at the 3 hour point. However, I usually smoke my ribs at 230-240, and the chicken I ususally smoke at 325 cause we seem to prefer some crisp to the skin. Is there any way to smoke these two at the same time so that I get crsipy skin on the chicken and the ribs come out as they do when I smoke em at 230-240? If I need to do two smokes...then so be it I guess.
post #1 of 5
7/2/09 at 11:06pm