Moving up

[Shurley88]

Hey guys I was hoping some of yall can help me out along with some research I've been doing by reading other posts on the forum. I have a Landmann electric smoker, I think it's about 442 sq in going off the website. I've made a couple batches of jerky out of it but ready to move up to bigger cuts of meat. I was thinking of smoking a whole chicken out of it and some beef ribs at the same time. Is that possible to do? If so what are some good cooking tips for both of those yall would give to a novice at using a smoker? Thanks.

 

[daveomak]

That's a nice smoker... It should do well smoking anything you want...
Follow someones recipes on the forum.... Keep notes to change the recipe to your liking later...
Chicken usually needs a higher finishing temp to crisp the skin...
Cook the beef ribs until you have 1/2 to 3/4" pull back of the meat, from the end of the rib bones...

 

[Shurley88]

Also do I constantly leave the thin blue smoke going over the meat the whole time I'm cooking or just for a few hours?

 

[Winterrider]

Let'r roll

 

[old sarge]

Someone correct me if I am wrong or just paranoid but you should always place the chicken below the beef ribs to avoid contamination from the raw uncooked chicken juices dripping on the other meat. Or vegetable etc.

 

[dr k]

Someone correct me if I am wrong or just paranoid but you should always place the chicken below the beef ribs to avoid contamination from the raw uncooked chicken juices dripping on the other meat. Or vegetable etc.

This is pinned at the top of the food safety forum. Veggies and fish that are raw, rare etc when done on top but it doesn't matter other than that.
https://www.smokingmeatforums.com/threads/chicken-on-top-or-bottom.288490/