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Does it matter how I stack the meat in racks?

post #1 of 7
Thread Starter 
Hi....Newbie here!
I am in the middle of smoking (2) racks of baby back ribs and (4) meatloafs in a vertical smoker. Right now, the ribs are on the top 2 racks and the meatloafs are on the bottom 2 racks. The ribs seem to be doing well, but the loaves look evidently under-cooked. Is there a right way to cook them both at the same time?
post #2 of 7
Well I think that is how I would stack them if I had a vertical smoker. Just remember never put poultry on the top rack above other food and cook to internal temp is correct.
post #3 of 7
Thread Starter 
Part of me thinks the top 2 racks are more appropriate for the meatloafs, since heat rises, it maybe be hotter at the top. Just guessing.
post #4 of 7
We know it's a vertical smoker, but what type? Does it have a sfb? Charcoal, electric, a gasser? I would say that the bottom rack would be hotter since it's closer to the heat source. What's the internal temp of the meat loaves? The chicken issue is debateable.
post #5 of 7
Thread Starter 
It's a Perfect Flame, propane vertical smoker. This is only the first time I'm using it....I don't have any meat temp gauges as of yet.
post #6 of 7
Thread Starter 
Mikey - I would agree with you about keeping the loafs on the bottom racks, but there is the wood chip box as well as a water pan above the heat source. My thought is that the heat goes up the sides to the top. Again, just guessing.
post #7 of 7
http://www.smoking-meat.com/meat-loaf-recipe.html

According to Jeff, he smokes his @250 degrees for 3-4 hrs for an internal temp of 160 degrees. Without some type of meat thermo, you're at a disadvantage by not knowing the internal temp. Hope this helps & good luck.
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