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Unread 12-30-2011, 01:27 PM   #1
tish
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Default Cooking Multiple Different Temp Items

So far, I've been firing up my Keg to do one thing at a time because I don't know how to do multiple things at once that are normally cooked at different temperatures. When I asked previously, I was told they could be done together, but it takes planning. That's all the detail I was given on the subject. Could someone give me an actual explanation of how to plan say, a chicken and a fatty? Or a pork butt and a chicken? Or a chicken and just about anything else? Notice the underlining theme here. It's gotta have a chicken involved.
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Unread 12-30-2011, 01:30 PM   #2
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You could do the pork butt and then cook the chicken while the butt rests - that's what I do when cooking any large cut with chicken.
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Unread 12-30-2011, 01:38 PM   #3
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So then you can't actually cook anything with a chicken? You have to do them one at a time. Seems a shame to waste all that space and fuel doing everything separately.
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<'\__!
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Unread 12-30-2011, 01:40 PM   #4
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You either gotta cook your chicken low and slow to go with your other meats, or cook your other meats hot and fast to go with the chicken, or meet in the middle.
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Unread 12-30-2011, 01:43 PM   #5
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^^^ exactly. Butts, picnics, fresh hams, briskets, chuck roasts, etc. are much better after resting for 2 hours. That gives plenty of time to ramp those temps up to 350 for the chicken. Frankly, chicken is better done at higher temperatures that is normally considered best for those larger (thicker) cuts of meat.

Chicken and burgers go together well. I like my steaks medium rare, so the temps are more in the 500 range and really too hot for chicken.

Otherwise, you can cook chicken at 250-270. I wouldn't with the skin on and expect the skin to be worth a darn. In that 250-270 range most any cut of large meat (listed above) will do fine.

For example, with a 9lb butt in there, I'd smoke it at about 250-260 for say 4 hours, then foil it. In that temp range you're usually looking at about 10 hours total. At the 9th hour put the chicken on. 10th hour remove the foiled butt and place in a warmer of some kind (let it rest). 11th hour remove the chicken and start pulling the butt.
Something like that. However, frankly, I'd just add that 2nd hour to the end (like described at first).
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Unread 12-30-2011, 01:43 PM   #6
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Quote:
Originally Posted by tish View Post
So far, I've been firing up my Keg to do one thing at a time because I don't know how to do multiple things at once that are normally cooked at different temperatures. When I asked previously, I was told they could be done together, but it takes planning. That's all the detail I was given on the subject. Could someone give me an actual explanation of how to plan say, a chicken and a fatty? Or a pork butt and a chicken? Or a chicken and just about anything else? Notice the underlining theme here. It's gotta have a chicken involved.
Tish.
With any cooker where you want to cook different meats at different temps you want to set up zoned cooking.

What I mean by this is your cooker should end up with different parts (zones) of the cooker at different temps.

To do this you merely need to bank your coals on one side.
The closer to the coals, the hotter the zone.

A fatty will cook great at the coolest zone, as would a pork butt. While chicken cooks great at about 325-350.
Attached Images
File Type: jpg zoned cooking.jpg (15.5 KB, 70 views)
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Unread 12-30-2011, 01:44 PM   #7
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Quote:
Originally Posted by nrok2118 View Post
You either gotta cook your chicken low and slow to go with your other meats, or cook your other meats hot and fast to go with the chicken, or meet in the middle.
Would going hot and fast dry out the other meats?
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Unread 12-30-2011, 01:44 PM   #8
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tish, honestly, chicken is for grilling. Even in competitions, I'd suggest that 90% of the chicken is grilled on fashion or another (meaning not temperatures under 300).
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Unread 12-30-2011, 01:46 PM   #9
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Quote:
Originally Posted by tish View Post
Would going hot and fast dry out the other meats?
Depends. Usually they end up more fat laiden. Particularly butts/shoulders. They go through the "stall" very fast, and that's when you're rendering fat. The longer in the stall, to some degree, the more fat rendered and the better.

Mind you, there are plenty of folks who are pretty good at cooking larger cuts of meats in that 300-350 range. I haven't been successful there.
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Unread 12-30-2011, 01:47 PM   #10
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Quote:
Originally Posted by tish View Post
So then you can't actually cook anything with a chicken? You have to do them one at a time. Seems a shame to waste all that space and fuel doing everything separately.
Sure you can. I do it all the time.

Put your chicken near the coals and your other stuff on cool side of grill. You can even layer it (IE: in my UDS I have two grates, one closer to fire, and one close to lid - just make sure poultry is always on bottom)

On weber or in your case bubba keg, used zoned cooking like shown in my other response.
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Unread 12-30-2011, 01:52 PM   #11
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Quote:
Originally Posted by SirPorkaLot View Post
Tish.
With any cooker where you want to cook different meats at different temps you want to set up zoned cooking.

What I mean by this is your cooker should end up with different parts (zones) of the cooker at different temps.

To do this you merely need to bank your coals on one side.
The closer to the coals, the hotter the zone.

A fatty will cook great at the coolest zone, as would a pork butt. While chicken cooks great at about 325-350.
Looking at your diagram, how would I know when to put the meat on the grates in the appropriate place? If it's 400* over the coals, and 250* on the other side, what's the Keg's thermometer going to read? 400*, 250*, or something in between?
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
<'\__!
.// .\\ Puppy baby says 'piss on it and walk away!'
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Unread 12-30-2011, 01:55 PM   #12
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Quote:
Originally Posted by Lake Dogs View Post
Depends. Usually they end up more fat laiden. Particularly butts/shoulders. They go through the "stall" very fast, and that's when you're rendering fat. The longer in the stall, to some degree, the more fat rendered and the better.

Mind you, there are plenty of folks who are pretty good at cooking larger cuts of meats in that 300-350 range. I haven't been successful there.
What's the "stall"? I don't know what that means.
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Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
<'\__!
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Unread 12-30-2011, 01:55 PM   #13
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multiple thermometers. oven thermometers, cheap ones, work great. I have 8 of them.
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Unread 12-30-2011, 01:59 PM   #14
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Quote:
Originally Posted by tish View Post
Looking at your diagram, how would I know when to put the meat on the grates in the appropriate place? If it's 400* over the coals, and 250* on the other side, what's the Keg's thermometer going to read? 400*, 250*, or something in between?

Your friend here is a dual probe thermometer like a maverick.

Insert each probe into a potato and put the potatoes on the grate at different areas of your cooker. You will quickly learn what temps are where.
The thermo on the dome is measuring ambient temp at the dome, so it will be the temp close to the dome (likely ~25 degrees different than grate temp)
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Unread 12-30-2011, 02:01 PM   #15
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Also: If you are doing zoned cooking in a cooker like the keg, you only need a very small amount of charcoal. Too much and your lowest temp will be well over 300
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