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-   -   Two foods sharing the smoker? (https://www.discusscooking.com/forums/f36/two-foods-sharing-the-smoker-40408.html)

LMJ 11-27-2007 01:52 PM

Two foods sharing the smoker?
 
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. :huh:

Uncle Bob 11-27-2007 01:57 PM

Side by side they would keep to themselves...

AllenOK 11-27-2007 04:24 PM

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

LMJ 11-27-2007 04:25 PM

Thanks! :smile:

stooxie 11-28-2007 08:27 PM

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 11-30-2007 02:04 AM

Quote:

Originally Posted by stooxie (Post 513940)
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.


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