Super Beginner Looking For Help

[Frankievollie]

I have a Timberline 1300 and seeing if it's feasible, possible to cook more than one type of meat on it at the same time. I want to cook 2 pork loin backribs and a Santa Maria Beef Tri Tip. If possible, how/steps to take?

 

[Slimpicker]

I'll just say WELCOME for now... hope you have a good meat probe beside the Traeger one.

 

[midwest]

Yes it is possible and people do it all the time. Just take a look at the plans for each type of meat if you were going to do them individually. For example. I do 3-2-1 method on ribs. I also cook a lot of tri tip and I smoke them at 225 until they get to 125 then a reverse sear. So I would start the ribs and then about an hour and half before they were expected to be done I would throw the tri tip on. If it gets done a little early you can place it in a cooler to rest it. That is the good thing about most larger cuts of meat. A rest time is good for them. If I am doing a brisket for a large group I will plan to have it done 4-5 hours before we are expected to eat. That way if it takes a couple hours longer I am still good but it doesn't hurt (it actually helps) to have it sit in the cooler for several hours.

 

[HotSpringsBBQ]

Its definitely possible, I do it, but dont like to bc its too much work for fun. You basically need to run two plans and temp plans side by side. As well as planning the timing separately. At least 2 meat probes as well. Also another big reason I dont like it is bc you end up opening the grill twice as much as you have to, so it slows the overall cook down in my observation. Just my observation, adding chicken to any other smoked meat is easy bc the time is short and straight forward. Adding any long smoked meat with ribs is very difficult , since i use the timing 3-2-1 method with ribs , it just makes it a real pain to combine ribs with any other meats, except appetizers. Just my personal observation, others may certainly differ.