BBQ

[Mani]

Morning all.

I'm anticipating doing a BBQ at weekend, but thought I may try it with the smoker...

I'm thinking of doing Ribs, Rib of beef, sausages and chicken...  Is It possible to do them all in the smoker at the same time...  Would some have to be pre-cooked a bit or pop them in At different stages?  would the smoke have to be constant?

so many questions....

Thanks!

[KevinG]

I'm not sure you'd want to do them all at the same time. Sausage is usually ramped in temp and cooked cooler than ribs/beef/chicken. Ribs and beef can probably go together, the chicken if done at the same time should be on bottom so as not to drip on the other food.

[FLBentRider]

Are the Sausages home made or store bought?

[Mani]

The Sausages would be home made...

Natural pig casings, so quite thick...

[FLBentRider]

The Sausages would be home made...

Natural pig casings, so quite thick...

In that case, I definitely do the sausage separately, unless you intend to "hot smoke" the sausage instead of making "smoked sausage"

Hot smoke = smoke/cook @225F or above to an IT of 165F or so. a "hot and fast" method - so that the sausage does not spend too longin the "danger zone" - especially if there is no cure in the sausage.

Smoked sausage = smoked with a "ramped" temperature, starting around 130F and finishing around 170F with an IT of 152-153F - cure #1 should be in the sausage, and you wouldn't want to use this method on the other food you mentioned.