Staging question

[Jasonius]

Greetings all. Had my 1400 long enough to do 6 baby backs, a brisket, and two butts. All I can say is wow!; I don't miss those long smoky hours documenting every 30 minutes on my offset wood smoker, attempting to up or down the temp.

If there is a question that approaches the 'ol "dry rub vs. sauce during smoke" conundrum it is 'How best to stage meats with different smoke times?'




I am aware that it is best to smoke by temperature; it is done when it is done. I am also aware that opening the smoker's door adds time to the meat's finished tme. So again, my question is "how do you stage your meat?"

Some, I suspect simply open the door to add meats with shorter cook times and add time to the previously started smoking items. But Do any of you add shorter cooking items at the same time with longer cooking items and slow their cook times by wrapping in foil? Stated another way, can you start a chicken on a throne wrapped in foil (usually an approx. 5 hour cook time) at hour 11 of an 8 Pound brisket and end up with both items finished at the same time?. All replies appreciated.

[BillyBob]

Jasonius....absolutely....just be sure you do it as quickly as possible....just me, but I rarely foil...timing is everything!!!!

BillyBob

[bigwalleye]

If you fear drying out, do your shorter time meat add later in the smoke and toss in an ounce of water and shut the door. That is usually enough to ovecome any moisture loss.

[hacorb]

I was going to ask some of these same questions. Thanks.
Followup: I used a foil "tent" to protect the meats on the lower racks from the dripping of the upper racks. Shouldn't change cooking times/smoke circulation, should it?
Thanks

[Tampasteve]

These smokers produce alot of moisture on their own. Open the door during a cook and you will see. The folks at ST spent some time on the design and the seal of the door and the size of the air hole in the top. And I know my drain pan that sits below the smoker under the drain hole fills up almost every cook. And all is well when completed. So thats why ST says no water needed, but thats a individual thing....Just keep producing great food and enjoy the ease of cooking on a ST.....Steve

[DReeves]

I was going to ask some of these same questions. Thanks.
Followup: I used a foil "tent" to protect the meats on the lower racks from the dripping of the upper racks. Shouldn't change cooking times/smoke circulation, should it?
Thanks

Personally speaking, I enjoy experimenting with drippings, trying different combo's. One that came out great is a pork butt dripping on a turkey.

Give it a try, you may be surprised!