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Managing the Times....

post #1 of 5
Thread Starter 
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 #2 of 5
If you wrap your ribs you can always finish them in an oven while you run the temps up for the birds. Just an idea. Just cause I am a purist at heart doesn't mean I don't cut myself a bread now and then. Shhhhhhhh. LOL
post #3 of 5
This spritz will hep some with the skin, the closer ta the fire ya can get it the hotter the temp to.

Slaughterhouse Spritz (Good fer everthin!)
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar
Give that bird a spritz bout each hour. It ain't gonna be fried chicken but it does hep some. I sell a fair number a birds each year an wouldn't do one without this.
post #4 of 5
Thread Starter 
Hey ShooterRick and Travcoman......thanks for showing me the way. Have a great 4th of July weekend!!!

As a matter of fact, Here's wishing everyone at SMF a great Independence Day Weekend.....PDT_Armataz_01_34.gif Take Care and Have Fun!
post #5 of 5
Congratulations on your new smoker Old Poi! What kind did you end up with?

You got great advice from Rick and Trav, so rock on and have a great smoke. Happy 4th to you too!
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