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Storm Cooker ~ Smokin_in_MD Check this out.

FM Former Member
Wow guys! All these questions in one day and here I have a home kitchen renovation beginning today. I must be brief here but I'll try and touch all bases. I'll be happy to answer future quesions as time permits.

My operation is divided 70% fine dining, 30% casual. Started with a Cookshack 007 and moved up to a model 150 in short order. Both are great units.

I've prepped Briskets & Pork Butts, in one smoking. Same with Ribs and Briskets. Cooking times are a bit different obviously but I always use a Polder thermometer for briskets & butts...ribs go by time and touch. You will prolong smoking/cooking time each time the door is opened. The model 150 recovers pretty quickly though.

I've had no problems combining the above items. Never tried mixing chicken but I'd have some reserve on that...the thought of brisket fat dripping on chicken or vice versa gives me some pause. Perhaps CaterGreat or Smokin'Okie can chime in on this matter.

Storm Cooker, it sounds as though you'll need at least 2 model 150's (or larger)

Beverages -
beer & wine: I'd go for it unless the cost of a license is prohibitive. I just think Q and beer go so well together.
sangria: do a "GOOGLE" search and you'll get back a LOT of recipes. Cull though 'em and select 5 that sound the best. Test and try 'em. Save receipts...this is tax deductible Smiler
lemonade: great idea - just be sure you have a good professional juicer...and a lotta lemons...takes about 20 to make a gallon. Lemon slices are more attractive than halves...and go further.

Sorry fellas but I gotta run for now. Remember to check back with questions and I'll reply as time permits.

Best of luck to you both!
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FM Former Member
Thanks for the quick response. Thats very helpful to know that you've had success smoking brisks and butts together in the same unit. Maybe you could tell me how you arranged them in the smoker for best results (if it matters). If anyone else would like to interject, please do so. It's getting very smokey in here!!!
FM Former Member
quote:
Never tried mixing chicken but I'd have some reserve on that...the thought of brisket fat dripping on chicken or vice versa gives me some pause.


Chicken can be done at the same time in a Cookshack, but.... As topchef pointed out, you don't want drippings intermingling. The way to do the chicken is to put drip pans on the rack underneath the chicken. This not only prevents the meat under the chicken from getting unsightly white streaks on it, but prevents cross-contamination. Our local health dept. requires us to do the chicken this way when cooking it with other meats, and your local dept. will likely require it too.

One other thing to consider if time is an issue... Chicken gets done faster than brisket or ribs. Opening the smoker door to remove the chicken is going to increase your overall cooking time for the brisket and ribs.

Good luck to ya!
S stuartMember
Storm Cooker,

I cook ribs and chicken together all the time. Just put the chicken on the bottom and let the ribs drip on them. You don't want chicken dripping on other products as it tends to leave white marks where it drips.

We always recommend cooking things together that take similar times. We try not to open the smoker during the cook cycle. If you have too, figure you will add about 30 minutes to your cook time.

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