Different Temps/Times...

[illini40]

So maybe this is a dumb question and possibly just over thinking this.

How does everyone manage trying to smoke multiple things at different temps/times? Essentially, not an option?

Historically, I've done simple cooks of just one or two similar pieces of meat on the smoker. That is simple with simple pit temps, etc. However, I've been thinking about how to expand my skill set of trying to add some side dishes and other items to a cook. If the smoker is needing to run around 250* for the meat you are doing, but a side or something else needs to run north of 300*, any strategies for balancing this and making it work?

Again, maybe I'm just missing the boat here but curious on how others approach this.

 

[Bearcarver]

I don't generally do two things at once that call for a 50° Temp difference, unless I figure splitting the difference will be good enough for each of them.

As for different times, If one item takes an hour less, I put that item in an hour later, so they both finish together.

However most of the time I smoke like things all at once. Why make life difficult?

Bear

 

[browneyesvictim]

I generally don't do more than one thing at a time also. If I do, it is likely going to be smoked at the same typical smoking temperatures between 235-250'. For example a pan of baked beans under your butt or smoked mac & cheese work well. Any side item needing temps in the 300' range or above would need a different plan. For example if I wanted some baked potatoes with some smoke on them, I know I am going to have to finish them in the oven or maybe a grill. Especially if said cook is using my MES in which it will only get to 275' anyway. So the point being there, it also depends on what smoker you are using and its limitations.

 

[johnmeyer]

I've done multiple things at the same time, but I probably won't in the future. My almond and smoked salmon recipes call for pretty similar temps/times, but the flavors intermixed, and salmon-flavored almonds were not what I had in mind.

 

[RiversideSm0ker]

I agree with Bear. Life is complicated enough already. The most I do is to use the hot side of my smoker for smoked sausage or kielbasa during a long cook. It can be an early meal while you are waiting for a shoulder or brisket to finish.

George

 

[dcecil]

I agree with bear as well about the time issue , I stagger times I put stuff in the grill. In my lang cooker the upper grate runs hotter than the lower so I can actually have two temp zones but not a huge difference. In my OKJoe the firebox side of the cooking chamber runs a lot hotter than the opposite side so I could definitely cook faster from one side to the other. When it comes down to entirely different requirement of heat for the cook I will utilize my Weber without compromising what’s in my smoker. I think it comes down to just getting to know your cooker. Not sure what your cookin on but with enough cooks under your belt you will get to know your limits and possibilities. That was definitely not a dumb question

 

[BKING!]

I normally do poultry and sides north of 300 deg and big meats in the 250 range. If I’m doing brisket or shoulder as well poultry and sides I’ll just do the big meats hot and fast which is fine with me as I’ve had plenty of experience with hot and fast butts and briskets.

Another strategy (which is what I prefer most) is to get the big meats done first low and slow and then wrap and cooler them for upwards of 4 hours. While they are resting crank the heat up then get your chicken, ribs, and sides done.

 

[illini40]

Thanks for all of the replies.

For reference, I just got a Traeger Pro 34. I think I had dreams of easily doing an entire meal, but reality set in that maybe it is not as easy as I hoped.

I can utilize my Weber Spirit gas grill, but was trying to not have too many rigs going at once.

Is it safe to think that most beef and pork is going to be around 250* ish and poultry over 300*? Thus, some sides will just naturally work out better for beef/pork meals and some better for poultry.

 

[BKING!]

Thanks for all of the replies.

For reference, I just got a Traeger Pro 34. I think I had dreams of easily doing an entire meal, but reality set in that maybe it is not as easy as I hoped.

I can utilize my Weber Spirit gas grill, but was trying to not have too many rigs going at once.

Is it safe to think that most beef and pork is going to be around 250* ish and poultry over 300*? Thus, some sides will just naturally work out better for beef/pork meals and some better for poultry.

I honestly can’t think of a side item that wouldn’t do well at 300+. There is nothing wrong with getting your low and slow meats done first and then getting your high temp foods done while your low temp foods rest. Remember that many rest butts and briskets in a cooler for upwards of 4 hours. All you need is a cooler to hold and rest them. Then everything will be done and warm at the same time.

 

[illini40]

I honestly can’t think of a side item that wouldn’t do well at 300+. There is nothing wrong with getting your low and slow meats done first and then getting your high temp foods done while your low temp foods rest. Remember that many rest butts and briskets in a cooler for upwards of 4 hours. All you need is a cooler to hold and rest them. Then everything will be done and warm at the same time.

Thanks for the reply. Great info to ponder.

I need to learn more about resting. That is definitely an area I have typically not put a lot of thought to.

In addition to the resting strategy, maybe I need to consider the question now of: what sides/desserts/apps/extras so well with low and slow (200-250*) and which do well on the higher end (300*+)?

 

[BKING!]

Thanks for the reply. Great info to ponder.

I need to learn more about resting. That is definitely an area I have typically not put a lot of thought to.

In addition to the resting strategy, maybe I need to consider the question now of: what sides/desserts/apps/extras so well with low and slow (200-250*) and which do well on the higher end (300*+)?

I rest big meats (butts, brisket) a minimum of 2 hours. It really makes a big difference in tenderness. Mac and cheese, casserole, beans I do at 300+ just like I’d do in the oven. Sausages I do low and slow. Poultry I do at 300+ if I intend on eating the skin. If I am just doing pulled whole chicken and planning on scrapping the skin I feel low and slow gives me a juicer product. Pork and beef roasts, brisket, ribs I prefer low and slow because I like what it does to the bark but have successfully done them hot and fast but that strategy typically requires me to pan braise them to get them tender and keep them moist.

Now this part is important. Never let anyone tell you there is only one way to do things. There are many successful strategies to get things done. What I outlined above is not a rule but just a preference from my own personal experiences. Have fun with it.

Cooking times will come from experience but it’s much better to get done early than late as you can always hold your meat in a cooler.

You said above that you didn’t feel like you could do several meats or sides at once but that isn’t true. You may have to 2 stage the cook like I outlined above and it is more challenging/time consuming but you can get it done if that’s really what you want.

 

[Bearcarver]

One more thing to consider:
Those of us who use an "MES" (Masterbuilt Electric Smokehouse) have a heat range of 100° to 275°, and manage to get everything done pretty well.
Personally I smoke every "Non-cured" Meat at temps between 220° and 250°, with the exception of the last half hour on Chicken Thighs, I'll go up to 275°.
And so far---No complaints.

Almost any meat can be smoked to a fine finish with only using one Temp---between 220° and 260°.

Bear

 

[gmc2003]

I usually just use the WSM running at my desired temp whether it's 220, 300 or somewhere in-between. If I really need a different temp then I'll fire up the kettle for a second source.

Chris

 

[HalfSmoked]

A lot of info here and a lot of personal preferences you will have to learn what works best for you.

Warren

 

[bdskelly]

Lots of folks agrees with The Bear. And so do I. Split the difference