Different meats - same smoker

[tknotek]

I am a new addict to this kind of smoking. Planning on having the families over for fathers day and showing off the new MB electric to them. I want to do a coulple diffent meats - ribs, chicken, tri - tip. Is there any problem doing these all together, should i layer a certain way on the racks. Any help please.

 

[pineywoods]

Poultry ALWAYS goes under the other meats. Other than that it doesn't really matter and is a matter of choice

 

[tasunkawitko]

+1 - couldn't have said it better byself - although, i will add that pork and beef drippings down onto just about anything tastes great!

 

[erain]

ditto, a pan of beans and/or scallopped taters under the pork is always great as well. the beef drippings i would always catch and deffat while meat is resting in the towel/cooler stage. rewarm them and add to the beef for serving or if pulling include in your finishing sauce.

the pork over venison is also great as venison has little of its own fat and the addition of the pork fat is a big plus. even if making a venison roast in the house, will always add a small pork roast with it just for that purpose.

 

[audioxtremes]

One other thing is don't smoke things like salmon with easily imparted meats like chicken. My chicken tasted like salmon when I smoked them together.