for a restaurant can you cook ribs and a Pork butt at the same time?
If so, does it change the taste of any of the meats?
Thanks,
David
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david,
sure you can. today i did 2 cases of beef bottom rounds, 3 cases of 2.75 spare ribs, 3 cases of pork collars and a case of chicken halves at work.
the way i load is;
ribs,collars, leave 2 racks space on rotisserie. then beef, 2 more spaces and chicken.
taste was fine. no burning on chicken skin from pork fat hitting it. no greasiness from beef fat hitting the pork.
hope this helps some
jack
sure you can. today i did 2 cases of beef bottom rounds, 3 cases of 2.75 spare ribs, 3 cases of pork collars and a case of chicken halves at work.
the way i load is;
ribs,collars, leave 2 racks space on rotisserie. then beef, 2 more spaces and chicken.
taste was fine. no burning on chicken skin from pork fat hitting it. no greasiness from beef fat hitting the pork.
hope this helps some
jack
Jack,
David is asking about smaller CS's, not something with a rotisserie
David,
Yes you can, but within limits. Whatever is above something will drip on it. So chicken above anything drips onto meat and streaks. Fish goes in by itself.
Brisket/ribs/butts go well together.
David is asking about smaller CS's, not something with a rotisserie
David,
Yes you can, but within limits. Whatever is above something will drip on it. So chicken above anything drips onto meat and streaks. Fish goes in by itself.
Brisket/ribs/butts go well together.
opps sorry smokin
i saw the restaurant part and went nuts
jack
i saw the restaurant part and went nuts
jack
Gosh Jack, maybe you're right. I miss read posts all the time. And it's hard to remember who has what smoker.
Not many 150 smokers out there in the forum, but there are more all the time.
opps?
Russ
Not many 150 smokers out there in the forum, but there are more all the time.
opps?
Russ