MES 30"- Is it OK to smoke chicken, beef, and pork at same time ?

[red sled]

Is it ok to use different kinds of meats at the same time in the smoker ?

If I'm smoking poultry, beef, and pork at the same time, which meat should be at the bottom, middle, and top ?

Or should I smoke one kind at a time so they should be done at the same time, and I'm not opening the door a bunch of times checking meat ?

 

[PerazziMx14]

Please remove

 

[ristau5741]

I've said this before here, never cook chicken above anything else, with a done IT of 165 or so, any chicken drippings on other meats would require them to get up to 165 IT also, for food safety, which may make your meats dry out.

Unless you are cooking chicken above something like a brisket or a pork shoulder, something that needs to get above 165 IT to be done would be fine to cook below chicken.

 

[red sled]

Thanks for the replies. I'll put the chicken on the bottom rack.

Seasoned my new smoker yesterday per the instruction manual. Looking forward to the first cook today.

 

[mosparky]

Wide Spread rule is no beck over hoof. Reasoning the process thru says it doesn't matter. The ambient temp in the smoker is going to be 180 + in most cases. That will be your surface temp on all meats in the smoker. Consequently any drippings will also be 180 +. At those temps the bacteria die instantly.
Have a look at post #10 from chef jimmyj
http://smokingmeatforums.com/thread...cross-meat-contamination.247595/#post-1572609