Two foods sharing the smoker?

[LMJ]

If I was to smoke both baby back ribs and a salmon fillet at once, would the flavors migrate and mingle and probably ruin both, or would they be expected to more or less keep to themselves? This is a real question, don't laugh.

[Uncle Bob]

Side by side they would keep to themselves...

[AllenOK]

I concur. I would only worry about flavor transfer if they actually touched.

[LMJ]

Thanks!

[stooxie]

It's true that the flavors won't interfere with each other but ribs and salmon need different temperatures. Well, it's not totally necessary, but ribs should be done around 200-225 and salmon (you're obviously hot smoking it) should be no more than 180.

Salmon is best when you can keep the fats and juices inside the flesh and higher temperatures will cause more contraction and loss.

-Stooxie

[LMJ]

Originally Posted by stooxie

It's true that the flavors won't interfere with each other but ribs and salmon need different temperatures. Well, it's not totally necessary, but ribs should be done around 200-225 and salmon (you're obviously hot smoking it) should be no more than 180.

Salmon is best when you can keep the fats and juices inside the flesh and higher temperatures will cause more contraction and loss.

-Stooxie

Thanks Stooxie,

Someday I'll have that sort of control over my smoker (needs better ventilation, especially a grate or something in the bottom to keep the coals off the intake holes)... Right now it's all I can do to keep the fire in an acceptable range for anything.