Hi y'all! I finally took the plunge and laid down the bread for a CookShack. It should arrive today, so I plan to break it in by seasoning it this evening.
We're having a going-away party for my son tomorrow night. I'd like the first smoke to be 2 chickens (about 4 pounds each) and an 8 lb Boston butt for pulled pork.
I've read a lot of posts on here on techniques and written down some great recipes too. But my question involves cooking multiple pieces of meat at the same time on the first go around.
I was planning on seasoning the pork and brining the chickens today so that they are ready for tomorrow. Then I wanted to cook the pork overnight, and add the chickens in the morning during one of my basting sessions. My concern is that the chickens won't get enough smoke if they are not started at the same time as the pork. Also, if I do start the chickens at the same time, how do I keep them until the party tomorrow night so that they don't dry out? Another question is how much wood to add. Do you base the amount on total meat weight (pork and chicken) or do you err on the side of the lightest piece of meat so that it doesn't get oversmoked?
Thanks y'all. And by the way, this forum was one of the reasons I chose Cookshack.