Chicken or pork loin on upper level when smoking? Does it matter?

[Tallbald]

Saturday I will be doing a pork loin again and some split chicken breasts at the same time. I have a set up in my OK Joe Highland offset that let's me have something smoking about 4 1/2 inches directly above the main cook grids (just a spare grid supported by two wrapped fire bricks on edge...works great and gets the food up high where the heat and smoke collect).
The chicken will have the skin on them, the loin will be scored, seasoned and tied. Don't know if it matters but I wonder if the chicken or the loin should be smoked on the upper level? What's on top will drip on the lower level. Thinking that raw on top will drip raw juices on the lower food when the lower food is ready to pull. The last loin I smoked was at 150 degrees IT in only about 2 hours and I don't know how long the split breasts will take. I'm leaning toward putting the chicken on bottom.
Thoughts please? Thanks. Don

 

[mosparky]

There was a discussion on this short;y after I joined. https://www.smokingmeatforums.com/t...cross-meat-contamination.247595/#post-1572609

I think chef jimmy j nailed it pretty well in post 10 and I agree.

 

[Tallbald]

Hi and thank you. Good post to read! Don.

 

[chef jimmyj]

Thanks Mo. Yep, it don't matter. Both the meats will be done about the same time and come out of the smoker with a surface temp over 200°F and sterile...JJ