Lakebirds

[SoCalBuilder]

That is a mighty fine looking bird, but I have a quick question. I've always read here that it is a no-no to cook chicken over other meats, I suppose for contamination reasons? Would it be the same for the duck? And what exactly is the reasoning behind it. Thanks, inquiring minds want to know ???

SoCal, Since we are generally cooking to an IT of most stuff of over 165, the exterior temperature is very likely higher than that.  In that scenario, there should not be any problem with chicken drippings.  Sort of a belt and suspenders safety thing.  I don't do it purposefully because I don't want chicken flavored ribs, etc....  Problems could arise if you are just putting some smoke on something and not taking it above 165, or if something's done and you put chicken over it and drips on the meat below just before you take it out.  Then the drippings might not have enough time to get above 165 themselves - that could be a problem.  However, I frequently cook chicken over chicken.  In the trailer rotisserie I have also frequently cooked chicken "over" other meats.  No way around it in a rotisserie - at some point in time everything is over everything else.  As long as you cook everything to "safe" temps, it should be ok.   

Thanks to both Caney and Snelly for the response. The only reason I brought it up was that I have read the chicken warning many times and never heard a real explanation. It makes perfect sense that the heat would take care of any potential problems, and as most things in life, common sense prevails. I wasn't really concerned personally as I've eaten off of roach coaches for years and never had a problem ;D