Ribs & chicken

fusionhq

I am going to do some smoked ribs and chicken for the Florida vs. Georgia game this weekend. I have a theory in mind on how to place all on my XL, but want some opinions on placements, and cook times and temps. 20lbs of leg quarters and 4 slabs of St. Louis. 

fusionhq

Thanks in advance for any feedback!

SGH

Brother Fusion, I know it's just one man talking here, but 20 pounds of chicken quarters is a lot of volume. If it was me, I would cook them seperate. I would cook the ribs first at 275-295 degrees and then cook the chicken. You can easily hold the ribs for a couple of hours if you need to. However if you cook the chicken between 350-375 you won't be holding the ribs long at all. For the record I do not have a XLarge so I'm guesstimating the capacity. But 4 racks of spares and 20 pounds of poultry parts sounds like quite a bit even for the XLarge. Under these conditions I usually fire up one of the big units. Maybe someone who has a XLarge can offer more, but even so I would lean toward cooking them seperate. Thats a lot of pork and poultry juice to contend with in a real small space if cooked together my friend. Can you cook it all together? Sure you can. But it will be much easier to manage and control if you cook them seperate. I would cook the ribs indirect between 275-295 and then go either indirect or  raised direct on the poultry. I like to cook poultry in the 375 degree arena. Again i dont have a XLarge so you may have room to spare. Even so, i dont like cooking that much poultry with another meat unless its in a huge smoker with plenty of breathing room. Hope this helps and maybe XL owners can offer more my friend.

fusionhq

Thanks @SGH, I am leaning that way as well...we will see!