- Joined Nov 20, 2010
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?
Hmmmmm ,I was allways taught that heat rises. wouldn't that make the upper part of the chamber hotter??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
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