Smoking w/ different meats at the same time. Help please.

[masoct3]

Hello everyone,

So I was very successful with my first smoke last week with two racks of babies.  I now want to add a couple chickens to my next smoke, which will again be baby backs. 

3 - Short Back Ribs

1 - Whole Chicken

Both rubbed..

Do you average the internal smoke temperature for both meats to find the best temperature?  I would think cooking chickens at 225, which is rib temp, it would take forever.

What is best to ensure both get cooked but not under or over?? 

Thanks so much,

 

[scarbelly]

Easy

Just smoke each at the time for each estimate -but smoke to temp for each item

 

[chef jimmyj]

Even at 225*F the Chicken will be done before the ribs, most likely 3-4 hours. The best bet will be to put the Ribs in, one hour later put the Chicken in below the ribs if possible but not critical since any bacteria in the chix juices dripping on the ribs will be instantly killed by the know hot ribs. Cook the chicken to an IT of 155*F in the Breast and put it in a 425*F oven to finish to 165* and crisp the skin...JJ

 

[masoct3]

Thanks much!