Question for the experts!

[Keeblet14]

i am smoking chicken and ribs. The chicken is cooking pretty fast. Would it be alright to take it off the smoker when I wrap the ribs (it won’t be all the way done but will be close, keep it covered so it stays moist then throw it back on the smoker to finish for the last hour when the ribs are finishing up?

 

[smokerjim]

I personally would just finish it to 165 then just reheat when the ribs are just about done, but that's me, i'm no expert

 

[BandCollector]

I would have to agree with smokerjim. Finish the chicken at 165˚ and take note as to how long it took to get to that temperature.

Chicken and ribs cook at different rates. Next time you wish to cook both at the same time you will have a better idea as to when to put the chicken in the smoker so that it will finish around the same time the ribs finish.

Your best friend is a journal with all your notes regarding cooking time, temperatures used, and finishing temps.

I hope this helps and keep on smoking!

John

 

[fivetricks]

Yeah, don't pull that chicken while it's still undercooked. Once it's cooked, you can hold it in a cooler for a long long time. You can even pop it into the oven or on the grill to get that nice skin finish on it once your ribs are done

 

[earl610]

I would have to agree with smokerjim. Finish the chicken at 165˚ and take note as to how long it took to get to that temperature.

Chicken and ribs cook at different rates. Next time you wish to cook both at the same time you will have a better idea as to when to put the chicken in the smoker so that it will finish around the same time the ribs finish.

Your best friend is a journal with all your notes regarding cooking time, temperatures used, and finishing temps.

I hope this helps and keep on smoking!

John

How does outside temperature effect your results? Just curious. Seems like it impacts my cooking times regardless of thermometer reading but not certain.

 

[fivetricks]

Only time it adds time for me (running a UDS) is if the temp is DRASTICALLY different. Say like 15 degrees vs 80 degrees outside temp. Otherwise it's more of a fuel consumption issue rather than a time issue because you should, in theory, be maintaining the same interior temps on the smoker regardless of outside temps

 

[Hawging It]

Keep is simple. Finish the yard bird in the oven at your desired temperature.