Last Minute Smoke Dinner!

[mevswild]

I was just at the grocery store and found a few different items on sale and now want to smoke them all!!
I have a few questions for anyone caring to share their opinion for the following:

I have a pork tenderloin, a few chicken legs and some sausages that i plan to smoke shortly.
I'm thinking smoking 1:40 hrs of maple wood at 230 and then continue to cook another hour or so
feel free to correct or help my plan please! curious which rack should be on top of which and in which slots!
Thanks

[ragweed]

I'd put the sausage on top, then which ever you don't mind dripping on the other.  Chicken fat on pork or pork fat on chicken.  Your choice.  Cooking time sounds about right but go by the IT, not just time.  Keep your top vent wide open to let out the moisture!  Just my 2 cents.

[STLstyle]

If it were me I'd put the sausage above the loin and chicken on bottom rack.  Finish the chicken on the grill or srg after smoking to crisp up the skin.  Continue cooking the sausage and loin to desired temp.

[mevswild]

Thanks!
Here goes nothing!

[beefmann]

sausage on on top. loin in the middle and chicken on bottom... chicken is the  one you  should be concerned with, if it is  not cooked throughly you  could get  sick along  with the  juices contaminating the other  food, If it  was  me , id cook the  chicken separately 

[Saber 4]

You have real good advice from everyone to choose from

[mevswild]

Thanks Guys
it all came out great
Sausage on Top, Loin in the Middle Chicken on the bottom
pulled them all at the 2 hr mark and finished in oven for an hour
Chicken was skinless so no problem and a nice lil crust had developed
sorry but i forgot to take pics
thanks again for all your advice

[mevswild]

Heres what the leftovers looked like this morning in a hash!

[ragweed]

Glad everything worked out for you.  Nice looking breakfast!