I have a 10# pork shoulder filling the bottom rack of my el cheapo brinkman,
smoking for the last 4 hours. I now want to add a brined, halved chicken to
the top rack.

Will the fat rendering out of the chicken detrimentally affect the pork on
the bottom rack? Should I move the pork to the top and the chicken to the
bottom?

Thanks,

James

James wrote:

I have a 10# pork shoulder filling the bottom rack of my el cheapo brinkman,
smoking for the last 4 hours. I now want to add a brined, halved chicken to
the top rack.

Will the fat rendering out of the chicken detrimentally affect the pork on
the bottom rack? Should I move the pork to the top and the chicken to the
bottom?

Chicken is the one that will show streaks, so you've got it right
putting the chicken on top.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:
Will the fat rendering out of the chicken detrimentally
affect the pork on the bottom rack?

Chicken is the one that will show streaks, so you've
got it right putting the chicken on top.

Flavor is not the most important issue in this case.

Putting a raw chicken above partly-already-cooked meat is a
health safety factor. _Especially_ at _low_ temperatures.
I wouldn't do it.

ll wrote:

Reg wrote:

Will the fat rendering out of the chicken detrimentally
affect the pork on the bottom rack?

Chicken is the one that will show streaks, so you've
got it right putting the chicken on top.


Flavor is not the most important issue in this case.


I do believe the above reference is to appearance, not flavor.

Putting a raw chicken above partly-already-cooked meat is a
health safety factor. _Especially_ at _low_ temperatures.

Nope. As long as both the beef and pork are fully cooked,
there are no safety issues. It's strictly a matter of taste.
I did this yesterday with some lamb and chicken and it came out
fine.

I wouldn't do it.

Doesn't mean much, frankly. Both home cooks and restaurants do
this all the time without problems.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

ll wrote:

Flavor is not the most important issue in this case.

Putting a raw chicken above partly-already-cooked meat is a
health safety factor. _Especially_ at _low_ temperatures.
I wouldn't do it.

The low temperature of a pit is hot enough to destroy the primary pathogens
that are a risk in poultry.
Dave

In article ,
Dave Bugg deebuggatcharterdotnet wrote:
ll wrote:

Flavor is not the most important issue in this case.

Putting a raw chicken above partly-already-cooked meat is a
health safety factor. _Especially_ at _low_ temperatures.
I wouldn't do it.

The low temperature of a pit is hot enough to destroy the primary pathogens
that are a risk in poultry.

Huh?

Which pathogens are not killed at cooking temps?


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

Charles Demas wrote:
In article ,
Dave Bugg deebuggatcharterdotnet wrote:
ll wrote:

Flavor is not the most important issue in this case.

Putting a raw chicken above partly-already-cooked meat is a
health safety factor. _Especially_ at _low_ temperatures.
I wouldn't do it.

The low temperature of a pit is hot enough to destroy the primary
pathogens that are a risk in poultry.

Huh?

Which pathogens are not killed at cooking temps?

Chuck, I think you mis-read my post. I said
"The low temperature of a pit is HOT enough to destroy the primary...."
Dave

In article ,
Dave Bugg deebuggatcharterdotnet wrote:
Charles Demas wrote:
In article ,
Dave Bugg deebuggatcharterdotnet wrote:
ll wrote:

Flavor is not the most important issue in this case.

Putting a raw chicken above partly-already-cooked meat is a
health safety factor. _Especially_ at _low_ temperatures.
I wouldn't do it.

The low temperature of a pit is hot enough to destroy the primary
pathogens that are a risk in poultry.

Huh?

Which pathogens are not killed at cooking temps?

Chuck, I think you mis-read my post. I said
"The low temperature of a pit is HOT enough to destroy the primary...."

1. OP was using a Brinkman smoker.

2. How low is the temp of the pit you're thinking of?


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

Charles Demas wrote:

1. OP was using a Brinkman smoker.

2. How low is the temp of the pit you're thinking of?

Anywhere from 160F to 1 billionF.... I'm still not following why my original
reply was a problem.

In article ,
Dave Bugg deebuggatcharterdotnet wrote:
Charles Demas wrote:

1. OP was using a Brinkman smoker.

2. How low is the temp of the pit you're thinking of?

Anywhere from 160F to 1 billionF.... I'm still not following why my original
reply was a problem.

Because I think that the pathogens that might cause problems
with chicken are killed at those temperatures.

Perhaps I'm wrong. Which pathogen do you see as a problem.

BTW, won't a Brinkman smoker have a chamber temperature above
200F ?


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

On Mon, 3 May 2004 03:44:45 +0000 (UTC),
(Charles Demas) wrote:

In article ,
Dave Bugg deebuggatcharterdotnet wrote:
Charles Demas wrote:

1. OP was using a Brinkman smoker.

2. How low is the temp of the pit you're thinking of?

Anywhere from 160F to 1 billionF.... I'm still not following why my original
reply was a problem.

Because I think that the pathogens that might cause problems
with chicken are killed at those temperatures.

Perhaps I'm wrong. Which pathogen do you see as a problem.

BTW, won't a Brinkman smoker have a chamber temperature above
200F ?

Don't worry, Dave. I'm as confused by all this as you are.

-sw

Charles Demas wrote:

Because I think that the pathogens that might cause problems
with chicken are killed at those temperatures.

Perhaps I'm wrong. Which pathogen do you see as a problem.

BTW, won't a Brinkman smoker have a chamber temperature above
200F ?

Chuck, I think you didn't understand my original reply, so I'll paraphrase:
"The pit temperature will be plenty high enough to kill any germs". I think
you should carefully re-read my original reply :-)
Dave

Thanks for the quick replies; it all came out great. I was a little worried
the chicken fat would adversely affect the taste of the pork, but it didn't
seem to bother it at all.

James


Will the fat rendering out of the chicken detrimentally affect the pork on
the bottom rack? Should I move the pork to the top and the chicken to the
bottom?

James wrote:
Thanks for the quick replies; it all came out great. I was a little
worried the chicken fat would adversely affect the taste of the pork,
but it didn't seem to bother it at all.


Great!! Truth is, nobody here knew for sure and were hoping you'd be the one
to try it and report back.

j/k

D
--

Charles Demas wrote:
In article ,
Dave Bugg deebuggatcharterdotnet wrote:

Charles Demas wrote:


1. OP was using a Brinkman smoker.

2. How low is the temp of the pit you're thinking of?

Anywhere from 160F to 1 billionF.... I'm still not following why my original
reply was a problem.


Because I think that the pathogens that might cause problems
with chicken are killed at those temperatures.

Perhaps I'm wrong. Which pathogen do you see as a problem.

BTW, won't a Brinkman smoker have a chamber temperature above
200F ?


Chuck Demas


Charles, I suspect your last name is mispelled.