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I just received my new model 50. It is currently out back going through a seasoning cycle. I have been smoking for many years on a charcoal/water smoker, but this is my 1st electric smoker.
On Christmas Eve I always have a big party where I smoke multiple different meats. I have read discussions here about the amount of wood to use for various meats. I plan to smoke a turkey breast, a beef roast, and a pork loin. I have probe thermos so I can get the correct doneness, but if I read this forum correctly, many say that the turkey needs far less smoke than the beef/pork. I have always done similar smoking on my charcoal unit without any problems. Has anyone here ever tried smoking multiple types of meat at the same time?
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Well do you think it's best to start all the meats at the same time and then remove each when done, or add each so they are done together? If I stagger them would I need add more wood each time so the new piece got smoke? With my charcoal smoker it wasn't a big problem since I would add wood each time I added charcoal. Nothing was ever really oversmoked since charcoal units lose most of the smoke they generate.
You can certainly add as needed BUT you haven't cooked on this much and don't have your timing down.

I would go for the smoke and hold (or even reheat) since you don't want to be waiting during a big party for something to be finished.

On my top ten for new users is NEVER wait until a party to try something new. I'm bad enough on the units I'm good with, I wouldn't want to worry about the timing.

The loin and breast I would absolutely brine for a big party. Loin for 24 hours, breast for 12 to 24.

Start the beef roast on a lower temp, get some good smoke, but sear it on high heat in the oven for a good presentation (show and tell at the party after all)
Personally, I don't mind doing beef and pork together but I have not and will not mingle poultry with any other meat.

Think I would do the birds the day before as they are fairly predictable and reheat easily. Your birds will take on smoke faster & heavier than beef or pork. One to two oz is way plenty.

Just my $0.02. Good luck!
I always brine my pork and turkey, so I will continue that practice. I am also hesitant with my lack of experience on the Cookshack. But when I told my sweetie that I was thinking of using the charcoal unit for this effort since I didn't want to experiment on friends, she put a big frown on. After all, she bought me the 050 so as to "make it easier". So I may have to go with the Cookshack before I am really ready. That's why I am here trying to learn as much from those who have experience using Cookshacks.
Thanks for everyones's help.
Well the 050 came through like a champ.
I brined an 8 lb turkey breast. I had smoked several chickens last week just for practice, and I didn't like the texture of the skin, so I removed the turkey breast skin. Before smoking I coated the breast with rub.
I brined a 6 lb center cut pork loin and then coated it with rub before smoking.
I marinaded a 9 lb eye of round roast.
I loaded the 050 with the turkey on bottom, pork in middle, and beef on top. Added 3 oz hickory and 2 briquets and set it on 225.
I pulled the pork after 2hrs and the beef after 2 1/2 hours. The turkey reached 160 after 7 hours. I finished the pork and beef in a hot oven.
Everything was great. The guest went at the meat like starving animals. I was amazed that I got such great smoke flavor with so little wood. The briquets really didn't give me the smoke ring I am use to seeing, but the product was wonderful.
Well next it's time for a long smoke. But now I have my next delimma, butts or brisket? Well I guess I will just sleep on that one.
Thanks to this great forum. If not for all the info here, I never could have pulled this off.

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