How does everyone handle different meats with different cook times? I always try to get things done around the same time. Most of the time that involves two or more smokers/grills depending on what is being prepared.
Here is the dilemma that I ran into today.
3 different meats, a small pork shoulder, a pork loin, 2 slabs of baby back ribs. I wanted to run them all through the #3 for the majority of their cook.
Here is the process I ended up with.
Pork shoulder went into the #3 last night. It was able to get through the "smoke phase" of the cook and into the stall. I removed the shoulder (11 am) from the #3, put it in a pan, covered it lightly with foil and put it in the oven to finish.
I added some new wood to the #3 (all wood from the shoulder smoke was total ash) and put in the ribs and loin.
The goal is to have things cooked, rested, and ready for supper.
I think the loin is going to finish way faster than i had expected. Things are looking good other than that.
How would you guys have approached those 3 different meats?
The scenario I run into most often is shoulder or brisket along with a slab of ribs or two. The ribs don't take near as long. If you add the ribs in the middle of the shoulder/brisket cook then the wood is gone and the ribs don't get any smoke. I don't want to add wood in the middle of the shoulder/brisket cook. I usually end up letting the shoulder/brisket cook in the #3 and put the ribs on the pellet smoker.
What other process could be used there?
