Multiple meat smoke...

[LowheatQ]

Hey guys.
Professional chef here, with minimal smoke experience.
Just got a vertical smoker for x-mas
Performing all the mods, and have a firm grasp of what it takes to smoke meat.
Even with limited experience, with 20+ years in butchery and restaurant I get meat... I am a firm believer, that it is a poor craftsman that blames his tools.
(I have smoked amazing food using a cardboard box and a hot plate)... I know that I can make this smoker work, especially after making the correct mods on my char broil 365.
I need help knowing the timing on multiple meats in this smoker.
ie... I'm cooking chicken, brisket, sausage, shoulder and butts...
I wanna do a full pack and get the timing correct...

 

[buffalobbqpete]

Every piece of meat is different when you're smoking. A brisket might take 12 hours today, then tomorrow a different one of the same weight may take 15 hours. Figure about an hour a pound, BUT just as a reference point. Add a couple hours to be safe. Plus, filling that thing up completely will add time as well. Your best bet is to probably go half full, or less, see how it goes. Every smoker is different (just like every piece of meat).

 

[LowheatQ]

Right on. Thanks for the advice!

 

[pops6927]

Temperature is the determining factor, not time. Through keeping an accurate smoking log, you can estimate your smoke times, but accurately recording the start, midpoint and ending temperatures is the greatest value in determining time.


https://statich.smokingmeatforums.com/0/07/07104ca2_smoking-meat-log.pdf

 

[pops6927]

Hey guys.
Professional chef here, with minimal smoke experience.
Just got a vertical smoker for x-mas
Performing all the mods, and have a firm grasp of what it takes to smoke meat.
Even with limited experience, with 20+ years in butchery and restaurant I get meat... I am a firm believer, that it is a poor craftsman that blames his tools.
(I have smoked amazing food using a cardboard box and a hot plate)... I know that I can make this smoker work, especially after making the correct mods on my char broil 365.
I need help knowing the timing on multiple meats in this smoker.
ie... I'm cooking chicken, brisket, sausage, shoulder and butts...
I wanna do a full pack and get the timing correct...

Please be more specific in your descriptions, I really appreciate it as I need to know what precisely you're referring
to: ie... I'm cooking chicken, brisket, sausage, shoulder and butts... (pork shoulder, lamb shoulder, veal shoulder, beef shoulder?) same way with 'butts' (and 'butts' is no longer used, it is now shoulders).

 

[LowheatQ]

Ok, so let me elaborate.
Fresh kielbasa, 6# pig shoulder, 5# spatchcock chicken, 2 racks of ribs.
I'm doing this as a kind of experiment.
I got a char broil 365 for Christmas and the thing is a bit of a turd, but I believe that with the right modifications I can get this thing to make top notch BBQ.
So, my plan is to handicap myself in all areas...
Worst smoker, bad charcoal, bad wood, ice cold temps outside...
You get the idea.
FYI I am professional chef and I know that I can make this work.