British BBQ Society Forums

I'm using the smoker for my dad's bday and although I'm good with my timings for pulled pork and ribs i need to cook a combination of food all to be ready at the same time, I need to cook a couple of whole chickens, a few racks of ribs and a butterflied piece of lamb. Individually it wouldn't be a problem but I'm not sure what temp and times would be best to suit all three or I'm I just trying to do too much? Any help or ideas would be appreciated

Cheers Dave

You going to do low and slow on the lamb or grill it?

Hmm, not the easiest, if it was pork shoulder instead of the chickens you would have been laughing but here is what I would do.....

Do the ribs smoke stage and foil stage but pull them off before done and wrap in towels and cool box them to keep warm, give your chickens a blast at the higher temp and towards the end throw the lamb in, chickens out to rest, crank up to max and caramelise that lamb to crusty goodness, foil and rest now ribs back on with sauce to heat up and glaze whilst you are hacking at mr Chooky chook and slicing the lamb into lovely thin juicy slices, lid of Q up "come and get it, and watch those ribs they are hot"

And relax.........
As to temps 250 for the ribs 325 for mr chooky and screaming hot to seal Marys ex.

Go well soldier,
Tiny

Tiny has it spot on, if you don't have a cool box you could use your oven to keep it warm, it is ok I promise

Tiny wrote:Hmm, not the easiest, if it was pork shoulder instead of the chickens you would have been laughing but here is what I would do.....

Do the ribs smoke stage and foil stage but pull them off before done and wrap in towels and cool box them to keep warm, give your chickens a blast at the higher temp and towards the end throw the lamb in, chickens out to rest, crank up to max and caramelise that lamb to crusty goodness, foil and rest now ribs back on with sauce to heat up and glaze whilst you are hacking at mr Chooky chook and slicing the lamb into lovely thin juicy slices, lid of Q up "come and get it, and watch those ribs they are hot"

And relax.........
As to temps 250 for the ribs 325 for mr chooky and screaming hot to seal Marys ex.

Go well soldier,
Tiny

Thanks for the advice Tiny, just to clarify when would get the chickens on? Once the ribs are out or a bit before hand, also don't own a cool box yet so that's something for the shopping list this weekend, anyway hopefully i will manage to get some pics of the cook and let you know how I get on

Cheers again for the help
Dave

Personally would whip the ribs out before putting the chickens in as I would be cranking the temps up for chicken to avoid skin rubberiness.....
Cheers
Tiny