Hi, How do you keep the drippings of one meat off of the one below it? Obviously of using all of the same kind of meat would solve that but what about mixing meats on the three shelves? Thanks so much, Rick in Colorado
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you can go with one meat up and down on one side, another up and down on the other. or you can let em drip... they say put the chicken on the bottom, cause chicken dripping on pork or beef aint great.
Welcome to the forum.
About your question...the answer: That's barbecuin'
In such a small smoker, there's no getting around it. Ribs drippin on brisket and vice versa is okay.
Like WB said, chicken drippin' on anything leaves ugly streaks.
Kinda like dressing for winter. Think about layers, what's above what and what drips on what?
Smokin'
About your question...the answer: That's barbecuin'
In such a small smoker, there's no getting around it. Ribs drippin on brisket and vice versa is okay.
Like WB said, chicken drippin' on anything leaves ugly streaks.
Kinda like dressing for winter. Think about layers, what's above what and what drips on what?
Smokin'
Always put your Poultry products on the bottom. You do not want those drippings on any meats. So if you mix diffirent meats in the cooker remember the Chicken goes on the bottom. Chicken drippings cause streaks plus from a food safety issue I am sure it is not a good idea.