Rack position

Why not put a pan one rack under the top item to catch the drippings?

SmokinMAINEiac's idea is a good one. Everything I've read here says don't let poutry drip on other meat.

The pan is a good idea, SmokinMAINEiac. I'll do it! Wish my brain worked that way.

Any idea about temperature distribution, bottom to top? I've read the PDF that says the bottom is hotter but it does not look like a lot.

its not a good idea to allow turkey or chicken to drip on other meats. so if turkey is on top it is best to use a drip pan for it.

quote:

Originally posted by Graybeard32301:
The pan is a good idea, SmokinMAINEiac. I'll do it! Wish my brain worked that way.

Any idea about temperature distribution, bottom to top? I've read the PDF that says the bottom is hotter but it does not look like a lot.

The lower rack is hotter on my SM025, but then, I only have two racks.

You could put a few ice cubes in pans on all your racks, then set the smoker to your desired cooking temp. You could determine if there is a difference in rack temperature by checking which cubes melted sooner.

Just remember that water and electricity don't play well together and unplug the smoker before moving the pans of water when you are done with the test.

If you do this test, please let us know of your findings for our future reference.

I'm with TN. I always recommend to NEVER let poultry drip on other meats. Poulty outsides tend to pick up "stuff" and the liquid dripping off them WILL stain the meat below.

I don't think pork dripping on the turkey would affect the look, but you would alway tent it with foil.

but thinking about it, but the butts in for a while then when you put the turkey in, put some foil on the shelf below them to deflect the drippings.

RACKS:
the lowest is closest to Radiant heat, so it gets hotter from the inderect as well as the radiant heat. Farther away (up) from the heat it's less direct. Top shelf is hot. I tend to stay in the middle for average, but use that knowledge and put thicker pieces of meat in the top or bottom. Oh, and on the bottom shelf, put the fat side down (to protect from the radiant heat)

A person has to remember that there is direct and indirect heat. It is easy to get the two confused. The positioning of meat in the smoker will have an effect on the heat also, more then a person will realize.

Take good notes on your smoker when cooking a full load of ribs,PBs,or chickens and you might be surprised on where the hot spots really are.

Turkey and PBs will be very forgiving on high heat, so I'm with TN Q on making sure you are food safe with poultry, besides they will leave ugly gray stains on whatever is below.

SmokinMAINEiac, Pags,TN Q, SmokinOkie, cal, thanks for the input.

This time I want the turkey out at 2:00 PM and the Boston Butts out at 6:00 PM. So I'll put them all in at the same time and go with the pan under the turkey. Next time I'll start the pork first and on top. Maybe the Boston Buts will be done with their drippin' when it is time to put in the turkey.

My brother used to borrow my smoker. Now he just comes over and uses it and my electricity too. He say if I can afford two tractors I should be able to afford two smokers. He also says that he puts 9 chicken thighs on all 5 racks when he does chicken and there is no difference between them except the ones on top rack looks better. They have all cooked the same so I'm not going to worry too much about any difference in rack position. He also says for me to buy a bigger smoker. 45 thighs per load are not enough for him and his family I guess.

Again, thanks for all the help.