Hello from Ohio

[kevin fennig]

Greetings all. I'm a smoking newbie, and have already tried my hand at a brisket using my master built electric smokehouse, thanks to the tips from this smokingmeatsforum members (prior to creating an account). I found I was using the site so much I might as well sign up. I'm doing a Father's Day "smoke out" today and would like to smoke the following:

2 lb bottom roast (250 for 6 hrs)
Baby back ribs (250 for 4 hrs)
Western style pork ribs (250 for 4 hours)
Sausage (200 for 4 hours)
Pre cooked 1/2 ham (200 for 4 hours)
Chicken drum sticks (250 for 3 hrs)
Whole potatoes (150 for 3 hrs)
Corn on the cob (150 for 2 hrs)

Is there a certain order I need to smoke in? can I smoke the meats that require the same temps together? How do I prevent dripping onto other meats (I assume staggering the meat)

Thanks you very much.

Kevin Fennig
Ohio

 

[submariner]

Welcome and that is a smoker full of meat!!!!!!!!!!!!!!!!!

 

[kevin fennig]

Thank you. I am half way through and so far so good I think.

 

[SmokinAl]

Welcome to the forum!

How did everything turn out?

Al

 

[kevin fennig]

Hi Al,

This was my 2nd smoke. I was disappointed in the results. The 2lb bottom roast was in for 5 hours at 250 and was still tough. It was also pink (which I don't mind). The ribs were also tough. The sausage came out nice. The chicken drumsticks had tough skin. I read in one of the forums where it was recommended to crisp the skin which I tried but didn't work.

My 1st smoke was a 12 lb brisket which came out nicely. It was missing the pink ring because I have an electric smoker. I think I'll add charcoal to the chip tray next time to get a smoke ring.

Thanks.