Mixed meats in KBQ, How do you layer?

[jjdbike]

Hey folks,

Kind of a follow up to the how much can you fit thread.

This may sound like a dumb question, but I've never done this, yet. Is there any down side to doing different types of meat in the same cook? For instance pork butts and beef chuck roasts? The potential issue I see is one would drip on the other. I don't know how pork drippings would impact the cook and flavor of beef, or beef on pork.

I was also considering doing some appetizers like ABTs under my butt. I suppose the easiest thing to do would be to do the ATBs on top of the butts, as ATBs wouldn't drip much other than bacon fat which could only help I'd imagine.

Do you folks do multiple types of meat in you KBQ & if so, how do you layer them?

Thanks in advance!

JD

[frigate]

Here is one way to deal with drippings.



The pans fit where the racks go.

[Spinaker]

I stack the pork on top of the beef. Too me, beef has a stronger flavor, but it really does not matter much.

All that being said, I have never really noticed any difference either way. For apps, if they have cheese or something like that in them, I put those on the bottom rack. I do not want cheese and whatever else dripping on to the meat.

If it is just fat, then I really do not think you need to worry. I never have. Unless I am doing poultry, in that case, I always put those dirty birds on the bottom. I don't want poultry drippings on my beef or pork. Conversely, chicken could always use some pork/beef fat drippings. No harm, no foul there!

[STEbbq]

No harm , no fowl?

[Spinaker]

LOL, you could say that. STEbbq

[jjdbike]

Thanks everyone!
JD

[jjdbike]

Here is one way to deal with drippings.



The pans fit where the racks go.

Good to know.
Its a logical and effective solution.
I’d be concerned the pans would hinder air flow and therefore slow the cook.
One of the things I appreciate about the KBQ is the accelerated cook time, like a convection oven.
JD

[frigate]

I have not seen any longer cooks times with the pans. The racks on the pans allow air flow under the meat.

[frigate]

Another thought, I spray PAM on the pans and racks before hand. On pans in case there is a structural failure of the aluminum foil. After the cook put the pans and racks in the dish washer on pot cycle or whatever your dish washer calls it. When the dish washer is done you have clean pans and racks.

[Dr. Pepper]

I'm smoking a full load of ribs for our gym summer BBQ. Will haul the KBQ.
To accommodate Jews & Muslims, I will put lamb/beef on the top rack (Halal and Kosher, but not strictly so!) so that pork fat doesn't drip on those ribs. Zayeb (a trainer) has said he would eat the beef or lamb ribs if on the top rack.

I will not accommodate vegetarians, however. 😏

[Andrrr]

Hey, welcome back!

[Panhead John]

Yes, welcome back!

[Santamarina]

I don’t have a KBQ (yet), but I do have a vertical offset. I stack based on rub. Brisket goes on top because it’s just salt and pepper, which is also in the pork rub. Shoulders, ribs, etc go below because my rubs contain sugar and other things I wouldn’t want on a brisket.

[Dr. Pepper]

You stack based on rub, and I stack based on religious dietary laws. (Not that I follow, but for others.)
Both valid reasons.
Respect 👍🏼

[Spinaker]

This is a good call.