Does rack height matter?

[WelleOut]

Sooo...I'm new....there I said it.
I have trouble asking for help, but ALL the answers seem to be on this site.

Does rack placement in my propane smokers matter?
Do I always use the top rack or bottom rack regardless of cut of meat?
Do I put brisket on the bottom rack near water pan and ribs up top?
Also, do I need to flip meats while smoking?

I await....thanks in advance

Matt

[MossyMO]

Rack height shouldn't matter if temperatures are the same at different heights, really depends on the smoker set up.

Rule of thumb for food safety reasons is pork and chicken should never be cooked on a rack over beef because drippings could contaminate the beef.

Slow and low cooking flipping meat isn't required, just a matter of preference.

Glad you joined us Matt! from North Dakota!
Any question you have, someone here at Smoked Meat eventually will have an answer; if we don't know the answer, we will help you find it!

[Fishawn]

from Olympia

I agree with Mossy /\ /\ /\

I would suggest, if you are cooking multiple meats, on different rack heights, that you rotate the racks.

[Fishawn]

Is there a specific cut / cook you are asking some suggestions about?

[Wingman]

Big from Tacoma, WA!

[WelleOut]

Thank you for the helpful info
Glad to be on board!

[Ryan]

rack height only matters when dealing with women The others have answer your questions better than I can. Don't be afraid to ask, a lot of good folks here willing to help

[WelleOut]

Brisket and baby backs for Superbowl

[dales133]

No bresticles should droop below the 5th rib.
Can't argue with god, he stole one of ours to give them breasts

[WALLE]

Rack height shouldn't matter if temperatures are the same at different heights, really depends on the smoker set up.

Rule of thumb for food safety reasons is pork and chicken should never be cooked on a rack over beef because drippings could contaminate the beef.

Slow and low cooking flipping meat isn't required, just a matter of preference.

Glad you joined us Matt! from North Dakota!
Any question you have, someone here at Smoked Meat eventually will have an answer; if we don't know the answer, we will help you find it!

Okay, I'll admit that I've not heard this with pork/beef. Chicken is a no brainer and should always be on the bottom of any multi-meat smoke. I've never done a pork/beef combo, but am getting ready to this weekend.

I've got three beef roasts and one pork roast sitting pretty in the fridge for tomorrow morning for some pulled chuckie and PP, or if I can't wait, some good sliced pork. My thoughts on even including the pork roast was for the purpose of stacking them directly above one another, with the pork on the top so that the drippings would help keep the beef moist.

No? I would like more input on this one. Thanks!

[Doug S.]

from Utah

[Richtee]

Okay, I'll admit that I've not heard this with pork/beef. Chicken is a no brainer and should always be on the bottom of any multi-meat smoke. I've never done a pork/beef combo, but am getting ready to this weekend.

I've got three beef roasts and one pork roast sitting pretty in the fridge for tomorrow morning for some pulled chuckie and PP, or if I can't wait, some good sliced pork. My thoughts on even including the pork roast was for the purpose of stacking them directly above one another, with the pork on the top so that the drippings would help keep the beef moist.

No? I would like more input on this one. Thanks!

Well... full muscle pork cuts are considered safe at 145° IT. As long as the IT of the pork is that before you pull the beef below, I would say it's OK. Sooo..you might have to put the beef in a bit later... depending on the cut... and how you want it done.

[barkonbutts]

Welcome from Dayton!! Now go smoke some meat!!

[Richtee]

Oh..and Welcome to Smoked-Meat :{)

[Smoke'n Dave]

from the Adirondack - don't pay any attention to all the boobs on this site, they've just sucked in too much smoke