Stacking Meats Safely

[jonnyp]

Hello everyone,
Let me just say I'm excited to be here.  OK, I have a 3 rack smoker that I got to use once before I had to pack it away for winter.  I did a pulled pork butt and had a huge success.  Now that Summer is here again I look forward to doing a lot more cooking.  One thing I've been concerned about Smoking Several kinds of Meat, Poultry, etc. at the same time is what is ok?  I mean is it safe to be dripping on other stuff or should I put a drip pan (but wont a drip pan effect heat).  Ok the more I type the dumber I feel.  Someone please help me.

[Gizmo]

The best stacking is for flavor such as bacon over briskets.

For Safety, would depend on what you are cooking, how it was handled from the butcher to your smoker, and what temperatures you are using.

If you are smoking/cooking everything in safe temperatures, you should really not have a problem. 

For comfort and piece of mind, if I have to stack, I would put the most at risk meats (like poultry) on the bottom and least risk on top.

[classicrockgriller]

Welcome and don't feel dumb, cause you ask some damn good

questions now that a different temp element has come into play.

I did a multi-smoke the other day and you can look at this and see if it will help.

http://forum.bradleysmoker.com/index.php?topic=15466.0

I hate to waste smoke, you just have to think the best way.