Meat on the bottom rack

[Thesneakyzebra]

This weekend I put the smoker to the test yet again, more on that for a different post. What I wanted to mention here was the bottom rack. I did 3 racks of baby backs again and a 5# chicken. I put the chicken in 1.5 hours after the ribs. Placed on the bottom rack I added 2.8 ounces more wood. I know putting it on the bottom rack will hinder how much smoke it gets but I did not want to risk putting raw chicken above my ribs, as well as I did not want to move my ribs too much closer to the element. The chicken came out perfect, but did not have any smoke flavor at all. I will experiement with placement next go around and adding more wood, I just did not want to oversmoke the ribs. Maybe next time I will place the ribs 1 rib on each rack all the way to one side so the chicken can be placed higher and it wont drip on the ribs. Even on the #3 it will put some food closer to the element than I would like but I am sure glad I sprung for the #3 and not the 2, for my purposes that would have been very difficult.

 

[DivotMaker]

That's the first I've ever heard of limited smoke on the lower racks (that I can remember).  I routinely use the lower racks, and have never noticed a difference.  I wonder if it's because you put the chicken in a hot smoker, rather than a cold one?  Just thinking out loud...not sure of the answer to that one!  That box fills with smoke, with such a limited airflow, so I can't imagine how you wouldn't notice smoke flavor on the chicken!  Poultry absorbs smoke faster than any other meat, in my experience.

 

[Thesneakyzebra]

What model do you have? If you have a #1 or #2 it would make more sense that you have less issues considering the squarefootage is smaller holding more smoke closer to thebottom. Top rack of any smoker gets more smoke since the heat is traveling straight to the top. The skin also holds a lot of the smoke so there is a barrier from the meat, other meats do not have this barrier so it goes right in the meat. I couldve added more wood but I was afraid of over smoking what I already had in there. I may give it a whirl to see how it goes. I think if I go with the moving the ribs to one side I should be able to avoid that. If/when I do it again I will go with that method.

 

[Thesneakyzebra]

As a side note, the second rack on my WSM kinda dose the same thing. I get more smoke on my top rack since the smoke is hovering up there trying to get through the vent. Although the top rack is the only other rack so it still gets enough smoke so it is pretty negligiable. I am not too worried at this point since it was my first run like that, all apart of getting to know the smoker.

 

[DivotMaker]

I've smoked tons in a #1, and some in a #2, but not a 3.  Guess that makes sense about the volume.  Maybe some 3 owners will chime in!  Sounds like your plan should work.

 

[rickne]

I can't say I have experienced that but I can say for certain that I've never thought of that or experimented with it.

I'm no help at all.

 

[DivotMaker]

Ah, don't be so hard on yourself, Rick!  You've been a great help on here!  Ok, maybe not on this subject, just saying.  Hahaha! ;D  But hey, looks like you know every bit as much as I do on this, so it's all good! :-[

 

[benjammn]

I too would like to chime in on my lack of knowledge on this particular subject.

 

[DivotMaker]

Join the club, Ben, there seems to be plenty of openings. 8)

 

[Thesneakyzebra]

HaHa!

 

[es1025]

I have a #3, but I typically use the middle slots.  Seems to be a good balance for my liking.

 

[DivotMaker]

Hey!  We have a taker!  Ed actually sounds like he knows what he's talking about!! ;D 

 

[Thesneakyzebra]

Middle slots can only fit so much though. I think it is best to not fully load the unit so it can perform best with stable temps. I am going to play around with probe placement when I hook up the auber. I would like a even cooking if possible and think I can achieve it if I am strategic in my placement and temperature settings. I want to ensure my top racks are getting good temperatures as well as the other racks.

 

[DivotMaker]

We await your analysis.

 

[Spresso]

Hey Mikey, sorry to respond so late...but just in case you are still wondering...

I have the #3..  smoke poultry all the time and have never encountered no smoke flavor on the bottom rack...or on any rack for that matter.
I think Tony may be on to something about the smoker being hot already so the elements don't stay on long enough to make smoke...

I have done whole chickens,  turkey pieces and many times a LOT of chicken parts. mostly breasts and thighs.
Breasts go on the lower track and one above and the thighs occupy the higher ones.  The pieces get smoked thoroughly all the way to the bone.....

try this next time.  cut up your wood chunks smaller pieces, so that you have some slivers that will ensure you have early smoke  and also place the wood where the smoke box is the hottest.,  for me it's the middle and towards the back....

the few times I opened the door during the early stages of smoking the whole cavity seemed to be filled with smoke.....

I hope you figured out your problems!!

 

[DivotMaker]

Good tips, Zed.  This is one problem I've never heard of, and never experienced.  Smoky flavor is something I've never lacked with anything I've cooked in these smokers!