Just Smokin' Around
Full Fledged Farker
When cooking at a competition with a verticle smoker, how do you arrange your meat in the smoker on the different racks? With juices dripping down, what is on top of what? Thanks.
As much as I hate to admit it, I agree with Larry. Chicken fat bad.Butts
Brisket
Chicken
I do 2 butts and 2 briskets, 3 slabs of ribs, and 10-12 pieces of chicken. I'll do one butt and brisket per rack, with the same setup below. The briskets and butts are foiled by the time the ribs go on, so it doesn't really matter at that point. Once the chicken goes on, I'll put a pan beneath it and the ribs so they don't drip on each other.
I had five shelves in the medium Spicebox.
brisket over brisket & butt over butt on shelves (2nd & 3rd from top)...
in AM, ribs start on shelves 4 & 5, then moved up to (3 & 4) after brisket/butts were off.
chicken start on bottom shelf 5, then move all the way up to # 1 to finish hot (radiant heat from upper steel).
layer of foil on shelf 2 so the chicken didn't drip onto the ribs on shelves 3 & 4.
....You thinking of going vertical, or just curious?
Brett
Butts
Brisket
Chicken