Mixing Meats

[acemakr]

I've got an ECB and am wondering how best to place a mix of different meats on two racks. Beef on top, pork on bottom. What about adding poultry or sausage? I'd like to invite a crowd over but I'd hate to have all the different tastes and textures be overpowered by a single selection. I tired search but didn't have much luck asking the right question.

 

[mr mac]

On my ECB I put the poultry at the bottom since it's warmer on the lower rack. Anything else that will take longer/higher temps or need no fussing will go down below. All else goes up on the top rack. Same thing goes for my Royal Oak smoker. Best thing to do in that case also is to have a few electronic thermometers in there too!

 

[the dude abides]

Poultry on the bottom so the juices aren't dripping and doing nasty bacteria things to the stuff below it.

Other than that, I suggest putting things that will get done first on top since they'll be easier to remove from that position. Versus having to disassemble to get to the meat on the lower rack.

This is a bit counter to the poultry advice since depending on what you're cooking, poultry usually cooks quicker. But even then, keep it below whatever else you're cooking.

Maybe throw a larger sized butt on the bottom, a chuckie and a fatty on top. That'll give you some variety.

 

[mballi3011]

Waht he said. The dude is right again ALL poultry goes below everything for the reason of the juicies can have or can create bad bacteria on other meats and vegis what every the case may be.

 

[acemakr]

Thanks very much

 

[raceyb]

The dude is right on again. Always keep poultry on the bottom because of salmonella. You don't want bird droppings hitting your other meats.

After that rule, I like to keep my pork products above my beef, simply because the pork will be melting off fat and dripping juices onto my beef.