Chicken & ribs

[SemperFiPhil]

I want to smoke up some chicken and ribs.  This will be my first smoke.  I am new to all this, but have grilled for a while.  The smoker just finished it's seasoning session and I am ready to go grocery shopping now.  I am looking for input on procedures for doing them at the same time.  (When I picked up my BDS I also picked up the Bradley Digital Thermometer... seamed like the right thing to do.)  The ribs will be baby backs and the chicken will be legs, thighs and wings.  Or should I not do the wings with the ribs, legs and thighs due to the size of the wings?  Now I will say that I will not have the time to do the overnight thing.  Ideas, comments suggestions?   Thanks all.  (DANG!  :P I got hungry all of a sudden!)

[KyNola]

Phil,

Just a couple of thoughts for you.  If you are going to do chicken and ribs at the same time you will want to open the vent 100% as chicken has a lot of moisture and you want the moisture out of your smoker.  Also, poultry is a real smoke sponge so they won't require near the amount of smoke as the ribs.  Be sure your chicken is below your ribs so the chicken doesn't drip on your ribs.  One final thing, if you use Jan's rub try it on your chicken too.  My wife Jan and I devised Jan's Rub particularly for chicken and then we figured out it was good on pretty much everything  You might consider finishing the chicken in your home oven once you have finished the smoke period in order to crisp up the skin and cook the chicken quicker.

Have fun my friend.
      KyNola

[Frenze]

           I am very much agree to KyNola. This serve as you guidelines. I love the chicken skin crispy.




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