smoking question

[GBIceman]

My wife took the kids to youth group tonight so I had time to play with my OBS, please don't tell her!!! ;) I was checking the temp during different circumstances. I am able to reach 240 degrees F with no load. This weekend I want do do two racks of baby backs and a whole chicken(brined). My concerns are do I start the chicken on the bottom rack and rotate every two hours or does it matter. I am concerned about being able to maintain proper cooking temp with the different trays being loaded. I understand the upper racks will be lower temp due to heat load. Or does it matter that I just reach the proper IT?

I have plenty of the local brew available, I just don't want to get anybody sick.

Thanks Steve ???

[classicrockgriller]

You do not want the chicken on top dripping on your ribs.

Basically the chicken will have to stay on the bottom or move it

to the house oven after the smoke time.

You still can rotate the racks of ribs.

[DTAggie]

Agree with CRG, never let chicken drip on other food.

[SouthernSmoked]

I agree - chicken to remain on bottom unless moving to the oven after smoke.

I also would like to add, let the ribs and chicken set out on the counter while smoker is getting warm.

25-30 minutes.

After that and placing your meats inside the smoker - don't open the door for at least 1 1/2 to 2 hours.

Hope this helps!

[GBIceman]

Thank you for the replies. This forum is very informative, almost too informative. I have been reading everything I can and it starts to get confusing. It all blends together after awhile. I love the OBS and I am trying to venture out. So far I have limited myself mainly to cold smoking. Thank you for the hints and I look forward to learning more from this forum.