Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an in site into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .

Topic: Allowing the drippings of two different meats to drip on one another . . . . .
From: Kris G.,
Subject: Re: BBQ Drippings ( Health Concern 3 ?)

Smokmiester:

I looked in the "Ask Smoky Archives" and did not find a question posted for my issue. I have a Oklahoma Joe's vertical smoker/cooker. At the time of purchase I thought that it would serve my needs fine. It's too small now (like buying a Harley Sportster and once you learn to ride, you need a Softtail) anyway, I am converting a fuel oil drum into a BBQ pit. Wish I would have known then what I know now. (No knock on the OK Joe Cooker, it's great) For the time being I struggle to have enough space to BBQ foods for my family and friends. There were a few brave souls early on who attempted to choke down my earlier creations and were brave enough to tell me it how bad it was. I believe feedback is as important as low temperatures and long cooking times. There is a strong following now for my que. I make smoke about 1 to 2 times per week and always have a freezer full of food waiting to be prepared for family and friends alike, also producing good BBQ exhaust helps prevent the ozone layer from shrinking. To maximize my time and space, there are times when there are pork butts on shelves over whole chickens, fish over ribs, etc.

Is there a health concern or worry, (know you dislike that word), by allowing the drippings of two different meats to drip on one another. I remove the meat when I baste/mop. I maintain a 200 to 220°F chamber temperature.

To monitor everything as close as possible, I have a digital thermometer mounted on the outside of my pit with interior probes inserted in each cut of meat to ensure the proper interior temps. Except for the fish, 160-165°F internal temps are where I start removing the finished product.

Any thoughts or direction would be appreciated. I cut my finger while deboning a pork shoulder and damn if it didn't have a nice smoke ring under the skin.??????

Thanks again.

Kris G.

Hi Kris,

STOP AT ONCE! CEASE! DESIST!

Thank goodness you asked while there is still time to save you. Letting the drippings of various meats intermingle while being barbecued creates a serious hazard for brain damage. We have had several reports of enraptured tongues losing control and beating peoples brains out.

Do not expose your family and friends to this hazard.

Have fun,
Smoky