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Smokers, Grills, Pitts & More => Diamond Plate Smokers/Grills => Topic started by: TOPS BBQ on April 17, 2008, 08:23:44 am
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I was wondering in what order do you put your meat into your DP smoker at comps? I have four racks in my FAT 50 and I put the butts and briskets on the bottom right side, chicken on the lower left and ribs on the top left.
My reason for this is that I don't want my raw chicken dripping on anything or any of the raw ribs or chicken dripping on my almost ready butts or briskets. My experience is that my DP is hotter on the bottom grates than the top. This leaves me cooking the ribs a little longer than usual.
Anyone do anything differently or have the same experiences?
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Robert, Great question.
I place my Brisket on first and put it on the Top Right rack and on the Bottom Right rack so that the top one drips on the bottom one.
When I put my Pork on, I put it on the Top Right rack, but toward the Left/Middle Side and then also on the Bottom Right Rack toward the Left/Middle, once again, so the ones on top can baste the ones on the bottom.
The Ribs, I put completely on the left hand side both Top and Bottom toward the back so the ones on top can drip and baste the ones on bottom. I then put the Chicken (When I cook the Chicken on the DP) on the Top and Bottom Left Racks toward the front.
I have done it this way many times, but just recently I have started cooking my competition chicken on my stand alone grill so that I can cook it at a higher temp.