Considering purchase

[smokefrau]

I just registered in order to ask some input on the BS.  I have done charcoal grill smoking for some time and consider that the "purist" way of smoking meats (pork, brisket, chicken, turkey).  I am looking to make this less time consuming and have an "instrument" that has more surface area than what I currently have.  Assuming I have gotten beyond the charcoal vs electric/propane objection, I am wondering about the vertical layout - is there a problem with smoking multiple, different cuts of meats (other than the timing of course).  Do they drip on each other?  The ads show all different meats and vegetables smoked together but I dont know if, flavor wise that is practical.

Any advice?

[Arcs_n_Sparks]

Any advice?

smokefrau,

Welcome to the forum. I always have a drink when I think about these weighty questions.  :D

Never had a problem with pork butts dripping on the tofu, but honestly, I've never done smoked tofu. Easy to arrange things if you think that is a problem. Some people here deliberately have things drip on other things (bacon on to just about anything for example). Some items do not drip at all (smoked sausage, cheese, etc...) and can be placed above those items that weep a lot.

I'm still spending a lot of time figuring it out and enjoying the experiments.  :D

Arcs_n_Sparks