Thanks to the post regarding the $25 off a Weber smoker from Amazon my new Weber smoker arived last friday On Sunday I tested it out with a brisket and Elk roast. Both of which turn out really good. While tending over the smoker I had a few questions come to mind. I would like to know peoples opinions when it comes to mopping/basting.
Do you just mop the top of the brisket (which is likely all fat) or do you get better results by turning meat and mopping all sides? Pardon my being so naive I am new at this smoking stuff (and grilling at that matter).
My next question stems from my mind going wild with smoking different combinations of meat (might be all the hickory smoke I was snorting while tending the smoker). Pork and chicken, Beef and chicken. Beef and fish.....etc. Is there a good rule of thumb as to which should go on the upper grate and which on the lower grate. I have read somewhere not to put chicken on the top grate if beef is on the bottom but have seen pictures posted here where chicken is above beef.