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First Big Smoke
April 13, 2010
11:46 am
Forum Posts: 1
Member Since:
April 13, 2010

Hi all,

New member here, with some smoking experience. I am finishing law school and buying a new house and figured there could be no better party than a big smoke. A local store rents a The Good One "Marshall" grill for the weekend. I decided to give it a rent, and want to try to do a combo of brisket, butts, ribs, and chicken on one, all night, smoke. Normally, I operate in smaller batches with one meat and this is kind of intimidating but exciting.

I guess my questions are:
1. Is there any problem smoking 4 very distinct meats all at the same time?

2. If not, does anyone have any wood recommendations that will taste good with all three?

3. Finally, I am looking at smoking 60-80# of meat. I'm not sure how to adjust my smoke times for such a large amount of meat short of a number of digital thermometers. Any thoughts on general timing ideas? Should I start all the meat at once or start with thicker cuts, like the butts and brisket (packer cut) and then add the ribs and chicken later?

Thanks for any thoughts and advice. Happy smoking!

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April 13, 2010
10:38 pm
Forum Posts: 125
Member Since:
June 24, 2008


Many of the woods would work fine, oak, hickory, pecan, cherry, and even apple. Personally I would start with the big cuts, because they will hold better. Then the ribs, and I would crank the temp up and cook chicken at the end. Thats how I work competition

Good luck with the event


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