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Turkey and a rack of rib in the same smoker

post #1 of 5
Thread Starter 
I need some advice
I am planning on smoking a Turkey and a rack of rib in the same smoker. What would you all suggest for Temperature for the smoker?
I have a 30inch Masterbuilt
Thanks
Richard V
post #2 of 5
If you do try to put both in the smoker at the same time, be sure to put the turkey on the bottom rack and the ribs on top. Any time poultry is smoked with other meat products, the poultry should sit on the bottom rack of the vertical smoker so the juices don't drip on other meats.

Hope your smoke is successful! Throw those questions out there if you have them!
post #3 of 5
Personally I would smoke them at 225 with the turkey below the ribs and when the turkey hit about 150 internal I would take it out of the smoker and finish it in an oven set at about 350 to crisp the skin on the bird but thats me
post #4 of 5
Since the MES only goes to 275, you can do both the turkey and the ribs at 250 and still be slow cooking the ribs and high enough to finish the turkey. However I would consider finishing off the turkey in the oven once your bird gets to 140. If your MES is outside make sure your internal cabinet temp is actually 250 by using a remote probe through a potato or something else.
post #5 of 5
Thread Starter 
What would you calculate the cook time to be on a 10 turkey? Also should I allow extra time on the ribs, (my plain for the ribs is 3-1-1) with both ribs and turkey in the smoker at the same time should I allow extra time on the ribs. I plain to try it the way Pineywoods suggested and pull the turkey at 150 and then put it in the oven at 350 should I temp the thigh or breast?

Thanks
Richard v
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