Upright Smoker Question

[RBBennett]

Been looking at upright smoker to save some room and be able to cook more. If cooking multiple items of the same variety, no problem with juices dripping down on lower levels, but if cooking ribs, chicken, sausage, etc. what do you do about not cross contaminating? Use sheet pans with with grilling racks? if so, does smoke sufficiently get to all sides? Do pans heat up and cook bottom too much, or just flip more often?

 

[SecondHandSmoker]

Cross contamination is not an issue either way.
No bacteria will survive when meat surface temps are at 165° in a smoker running at 225° or higher.

Chicken on top or bottom?

This comes up now and then Chicken on Top, Chicken on Bottom...It don't matter! Everything is taking place at temps WELL above the Instant Kill Temp of 165°F... You are smoking a rack of Ribs, 225°F, at the 4 hours mark you put a whole drippy Chicken on top for a 2 hour smoke. Red Bacteria...

www.smokingmeatforums.com

 

[cal1956]

i have been using the same vertical smoker for 20 + years and ( at least on mine ) i can't tell any difference from meat cooked on the upper racks from the lower ones . the only temp i go by is the one in the stack ( located in the top center of my smoker)

 

[Cabo]

Agreed with SecondHandSmoker

Not an issue

 

[cal1956]

mine is a commerical smoker and my smoker has ports that allow both smoke and heat to enter the cooking chamber on both sides so its a very even smoke and heat. i got to thinking about when i smoked both chicken and ribs at the same time and i do put the chicken on the lower racks but thats just because i don't like all the chicken drippings dripping down on the ribs
mainly because all i use on my ribs is dry rub

 

[SecondHandSmoker]

If you want to use pans in a vertical smoker you do have some choices.


When I smoke non wrapped pork butts in my electric smoker, then I use this topper to aid in removing the pork butt from the smoker.