Smoking Multiple Items?

Dous · Newbie Joined: 10 Jul 2009 Posts: 63

Okay, so I am getting my Chargriller Pro Deluxe, and plan to cook a smallish brisket (Seven Pounds) an 8 pound shoulder, and a beer can chicken. I only have one meat thermometer, has anyone ever had this problem? Is it feasible to move the thermometer around, or should I go and buy another thermometer?
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Herman · Posted: Jul 11 2009 Post subject:

I would suggest that you sanitize the thermometer any time that you switch meat types eg. chicken to pork

Herman

RubThatButt · BBQ Pro Joined: 05 Oct 2008 Posts: 689

I keep some of those Clorox wipes next to the grill so I can just wipe mine down and it's ready to go. No fuss no muss.
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Dous · Newbie Joined: 10 Jul 2009 Posts: 63

Oh yea, thats a good idea, dont want any cross contamination.
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Adam · Joined: 04 May 2009 Posts: 19

Buy another thermometer. You'll want to know the current status of each meat (pork and brisket) without much effort. You don't really need to measure beer can chicken. If you cook it three hours, you're fine. Also, don't forget you'll need a thermometer for your grill. The one that comes stock is for crap. I suggest a dual wireless so you can measure one meat and the grate temp without much effort.

Also, I would align you meat with brisket the furthest from the firebox, pork in the middle and chicken closest to. That's the order they tolerate high temps and if you don't have any mods made to your smoker, you'll probably see something like 325* on the side closest to the firebox and 225 the furthest...chicken tolerates high heat.
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billr · Newbie Joined: 05 Jul 2009 Posts: 82

Anything that touches chicken which isn't fully cooked only touches that chicken. Only way to do it. I also bring out two sets of tongs/forks/utensils: one for when the chicken bits are uncooked, and one set for when they are mostly done. I use the second set about the last 1/4 of cooking time, basically.

So, short answer is that yes, you need two thermometers. Or you can use the thermometer on the butt and then just pull the chicken when the skin is coming up from the legs and the juices run clear.

Also, why beer can chicken? You can't eat a beer can. Stuff the chicken full of seasoned chopped onions, lemon wedges with white wine or apple chunks. They'll release steam and moisturize the inside of the chicken, which is all the beer can thing does. And you can eat them (or make a sauce with them) when the chicken is finished. All you can do with a beer can is recycle it. No reason to smoke anything you can't eat...

stetch · Posted: Jul 11 2009 Post subject:

put the thermometer in the thing that'll finish first.

Dous · Newbie Joined: 10 Jul 2009 Posts: 63

Lots of good ideas here! I decided I will just spatchcock the chicken, just so I dont need to spend another 20 on a meat thermometer. So my list includes one Taylor Meat thermometer, and a Grill Thermometer.

*I saw a smoker thermometer at Walmart for 17 bucks, think that will be of good quality?
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Rojellio Es Caliente · Posted: Jul 11 2009 Post subject:

Whatever thermometer you get or have, make sure to check the calibration. Wink

Some thermos tell the truth as well as politicians do. Here is an online calculator that will tell you the boiling temp at your altitude. http://www.csgnetwork.com/h2oboilcalc.html
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