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Newbie with Question

Discussion in 'Roll Call' started by mosov, Dec 7, 2010.

  1. Kind of new at this smoking thing.  Getting ready to do my first pork belly.   Got a question though: I'd like to do a couple of filets of salmon.  Is it okay to do two different types of foods at once?

  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Yes it's ok to do more than one type of meat at a time.

     Having never done salmon or bellie bacon .The only thing i would say is make sure my fish is not under my bacon so that the fish doesn't end up tasting like pig. Other than that i defer to some of my bretheren and sisters who have smoked these items
  3. princess

    princess Smoking Fanatic

    I often do veggies on the top rack. I think of it as an order of "done temps." Things that need a higher temperature go on bottom. I use LOTS of thermometers, both in my food and in the cabinet. I don't need to worry at NEARLY as much when I have my temps.

    My general stack is:



    Anything in a pan (no dripping/no problem)

    Anything drippy/sausage/without a pan

    Anything chicken


  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Hmmmmm ,I was allways taught that heat rises. wouldn't that make the upper part of the chamber hotter??

    Next test i will be running on the MES. LOL
  5. eman, Princess, thanks a bunch.  Sounds like it's okay.  And yes, it makes sense to put the salmon on the top rack; if there're any drippings from it, they will land on the bacon fat, which I'm going to cut off afterwards anyway.

    Again - thanks.

  6. princess

    princess Smoking Fanatic

    My heat source is at the bottom. It is hotter closer to the flame. In fact, the butts I did on Sunday got as much as 20* apart at one point. :) 

    I can also manipulate my temperatures by playing with the dampers. WIDE OPEN at the top, nearly closed at the base is my favorite way to go!