How can you smoke different items at the same time in a CS?

well, it would be difficult, but in our 1000's of post, we have discussed most things...not sure how to search for this one.

To help out, hope you don't mind me changing the title to be specific for your question...

You can smoke lots of things together, but the problem you will have like other vertical/stacked smokers is that the item above will "drip" down on the item below.

Poultry will definitely drip down on brisket and streak the food below such as brisket.

So, forum members, let's help out....

how can you smoke in order to keep MHS fed while he waits for the other stuff to be done?

Smokin'

Mornin',MHS.

Either a multiple probe thermometer unit or multiple units would be real handy for different products.

That way,you can check internals without opening the door too much.

You can throw your packer cut brisket in at bedtime at about 180� and check the temp. when you get up.

Bump your temp up in the morning and when the brisket suits you,foil it and put it in a cooler to hold for several hours.

If you are doing pre-cooked sausage,it will just take about an hour and you can time your cooking to suit your hunger.

It won't take long for you to have a feel for times on different chicken cuts,so you can schedule the finished meal around them.

You probably will cook them below other meats,mostly for the white streaking and mess they can leave on them.

If it is a smaller brisket and you want to cook all together,start the brisket early in the morning on the top rack and then time your other products to coincide with eating times.

Sausage on middle rack and chicken on the bottom.

I'm sure the esteemed fellows will have many more creative ideas,such as cook some the day before,etc.

Hope this helps some.

MHS

I always recommend trying to smoke items that take the same time frame. For instance I cook chickens and ribs together all the time. Put the ribs on the top shelves and the chicken on the bottom.

Sometimes I will open the smoker up part way through the cook cycle and add food that will take less time. However, if you do this remember that it will add about 45 minutes of cooking time to the other item...

However, if you do this remember that it will add about 45 minutes of cooking time to the other item...
This is a very important point Stuart. I just did a 6.5# butt over the weekend and the timing was going perfect... until I added the beans. We pulled the beans after a couple of hours bumped the temp. and were only an hour or so later then planned. Opening and adding will change your times.
As always(smokin says) "It's done when it's done" We even learn here up east.

Thanks to all that was just what I needed. I especially like the chicken and ribs in the same time frame. That is Perfect!!!!!!!!

retsoon
I would like to hear more about the beans, I suppose they were pre cooked, added to the smoker for flavor.

Check under the recipe forum for AAHH's beans. We have done them quite a few times and they are always great and very easy. We usually completely cook them in the smoker but timing wasn't great this time.(easy to fix once you have some drippings and some smoke!) All three kids 6-9 yrs eat them which is always a good sign.