Moderator: British BBQ Society
jotch wrote:I'm curious, how do people cook different items in the same session and still manage to smoke them?
I cooked a shoulder for a good 13 hours but obviously my ribs can't stand that kind of cooking time, so I freshened up the coal, added some more wood and stuck the ribs on for the last 4-5 hours whilst the pork continues to cook. Is that the norm? Therefore if I wanted to smoke some wings as well for an hour, I do the same again, freshen the coals if the heat isn't there and add even more wood?
Or are people smoking the food all at the start and then taking the ribs and wings off after the time needed and storing them in the fridge ready for reheating when the pork is complete many hours later?
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