Smoke more than one kind of meat

[nancdb]

Hi, I'm the newbie to smoking. I have somepork ribs and a big turkey breast that I'd like to smoke. Can I do different kinds of meat at the same time. Also, How do I go about choosing different kinds of woods to soak to use in my smoker? I

I'm really enjoying reading the posts and know I'll learn a lot. Thanks. Nancy

[The_Kapn]

Nancy,
I am not familiar with your smoker.
But, in general terms we all mix meat types during a smoke. Even do veggies on the side!
Poultry should always be below or beside any other meat. We don't need partially cooked poultry juices dripping down on the other meat.
As to woods, Apple is one of the favorites for poultry. Mild and a nice flavor.
For ribs, any of the oak, hickory, or mesquite flavors will work fine!
For a mixed load, take your pick.
My "spray" of choice for all meats is Apple Juice. I apply it liberally every 45 minutes, or hour, or so. Sometimes I mix in Southern Comfort. Other Brothers use Bourbon or other liquers.
Keeps the meat moist and makes a nice glaze/bark.
I am sure the better trained Brothers will chime in!!!
Keep them questions coming.
TIM

[mook]

Welcome to the group Nancy.

I agree with Tim and would like to suggest brining your poultry prior to smoking it.

I use a basic brine of 1/2 cup salt and 1/2 cup sugar per gallon of water. Other herbs and spices can be added for flavor. I will do a whole turkey for between 12 and 24 hours, turkey bresat for 3-6 hours, and chicken parts for an hour or two. Drain and rinse and you are on your way.

mook

[Solidkick]

Apple, cherry, peach, pear, and grape are all excellent fruit woods to smoke with. Hickory, red oak, and sugar maple are also favorites of mine to use. I'm not a big mesquite fan, a little on the heavy smoke side for me, but is a good smoking wood too.

Tim is right, you don't want to contamiate your pork or beef products by having the poultry drip onto them. Poultry always on the bottom or beside in a bullet type smoker

Pork is "done" at 160*, but when doing pulled pork, (pork butts or shoulders) we take to 195*-205* to help break down the collegens, thus pulled pork. Poultry breast meat is "done" in the 160*-165* range, where the dark meat is done at 180*-185*. Blood from the thigh bone/leg bone joint is usually the culprit to any possible contamination. This is where I probe to check for doneness, thus it creates a hole for leakage, which if on top of pork or beef products in your smoker, could lead to contamination. Long winded I know, but may save you from a belly ache.

[MikeG]

Hey Nancy,
You should have gotten an instruction book with your
smoker and the cook times are adequately accurate.
However, remember that the smoker is sensative to
outside temperature and the wind is an enemy. Cold and
or wind will add to your cooking times. Try to keep your
smoker out of the wind. Taking a peek also adds to cooking
time so trust it and only remove the lid if you need too. A pound
or two of link sausage on the top rack will need to come off in an
hour or two, and gives you an excuse to lift the lid.
Mikeg

[Trout_man22]

Nancy,

You can download a copy of your manual from http://www.thebrinkmanncorp.com/images_manuals/New_Manuals_7_12_02/SNG_Electric.pdf. This might not be the exact model that you have but it gives you a good idea of your smoker. Also look around the main site at http://www.thebrinkmanncorp.com they have recipes and repair parts.

Trout Man