How to smoke ribs and turkey breast at the same time

[nancdb]

Hi, I have two turkey breasts and some pork ribs that I want to smoke at the same time, but it seems that I need to do them at different temperatures. How do I do them both at the same time? I have a new Weber Smokey Mountain Cooker that my husband bought me while I was gone last week. This will be the first time I use it. Also, how important is it to have a wireless thermometer? I don't want to kill anybody with my cooking. Thanks, Nancy

[parrothead]

No problem doing them both at the same time. Put the ribs above the turkey breasts. A temp probe is an absolute must, but does not have to be wireless.

[willkat98]

wireless just makes it easier is all. just get the Pyrex probes type for 10.

Youll need 2 of them. One for the turkey, one for the pit

You'll need a rib rack too, on the WSM

Cook both at the same temp, around 230*

breasts on the bottom shelf, ribs on top.

One probe through the holes in the top of the cooker to know what the temp is near the rib level.

after 3 hours, remove ribs and wrap in foil, return them to the cooker. After 2 more hours, unwrap. and return to cooker. Mop with sauce (dont unwrap if you want to sserve sauce tableside)

While you have the cooker open, insert 2nd probe into one of the boobs.

close everyhting up for an hour. take off ribs and throw into cooler (without ice) Rewrap in foil first if you unwrapped.

Leave in cooler until the breast reads 180* the second breast should be about the same. I then immeadiately wrap in foil. sometimes I'll even wrap in foil at 160 then bring up to 180. faster and moister IMO

Hope this helps

[nancdb]

Gosh, you guys are good. I'm making copies of your suggestions for future use. Somewhere I read where there were discounts available for purchasing a wireless thermemeter. Is that offer still available? I think I'd better get one so I can be sure of the temperature. When I lift the lid to spray stuff on or to check the temperature of the meat, how do I adjust the vents so that I can raise the temperature if it has dropped? I hope you don't mind me asking so many questons. I'm trying to figure this all ot, so I can do a lot more BBQ'ing. Thank you so much for your help. Nancy

[willkat98]

Questions are what we're here for.

email banderabros@optonline.net if interested in a wireles (or PM BBQChef33)

I try and spray up and in through the door.

No need to adjust vents. Leave top all open, bottom ones will probably be closed.

Go read the posts in this forum on my first cook with the WSM. It was in October I think and it was called Baking on the WSM.

That thing runs hot and will come right back up to temps in no time.

Besides this forum, look at virtualweberbullet.com for tips on the slow burning "minion method" (Thanks Jim)

I light a half chimney of coals, and throw one chimneys in unlit mixed with chunks of wood in the cooker (prefer hickory cherry mixture)

Then the lit half chimney on top. cover everthing up, close the bottom vents and let it slowly rise. I don't start "timing" my 3-2-1 till its about 190ish on the probe in the pit.

[jminion]

If you are going to cook ribs and turkey together and the turkey has not been enhanced I would consider brinning the breasts. That will add moisture to the turkey and help keep it from drying out in the lower temp cook. If they are enhanced don't worry about them just pull them off at 157 to 160º internal.
Jim

[chad]

Big Lots STILL has the Accu-rite or whatever el cheapo electronic thermometers -- I just picked up 4 for $5.99 each on Friday -- they arene't wireless remote but they do have the usual features -- alarm, timer, etc.

Nance, understand that wireless means wireless to the remote unit -- you still have a probe, wire and sender unit. So the only thing you gain is taking the remote unit into the house.

Now, that said, the Nu-Temps are sweet because they take multiple signals to one receiver and you can set a High and Low temp alarm - they are sweet but expensive compare to Pyrex, etc.

[The_Kapn]

Nancy,
Be sure to let us know how this comes out.
If it was great, we will take credit :lol:
If not, let us help fix it (after we deny all liability) :wink:
TIM

[The_Kapn]

Bill,
Leave in cooler until the breast reads 180*
Did you mean "leave in COOKER..."?
Maybe I read it wrong (Natural Lite Mod)
If I am confused, maybe Nancy is also.
TIM

[Solidkick]

Big Lots STILL has the Accu-rite or whatever el cheapo electronic thermometers -- I just picked up 4 for $5.99 each on Friday


DF, I don't have a Big Lots, but I do like the AcuRite themometers. Don't make a special trip, but next time you are there, and you think of it, I'd like 3 or 4 and I'll send you a check or money order.
Thanks!

[willkat98]

Bill,
Leave in cooler until the breast reads 180*
Did you mean "leave in COOKER..."?
Maybe I read it wrong (Natural Lite Mod)
If I am confused, maybe Nancy is also.
TIM

Its the It that is misleading.

Leave the ribs in the cooler while the boob comes up to 180 is what I meant, then munch on everything

[The_Kapn]

Its the It that is misleading.
Ah Yes--I see.
It's the ole "depends on what the meaning of is is" problem.
Clinton Mod :lol:
TIM