Do different levels = different smoking time?

[sub333]

Am cooking ribs at the weekend and a reverse-seared côte de boeuf. 

Does it make any difference if one is on the top layer of the Frontier and the other the next layer down?

Have only ever cooked on the top layer before.

[AdamG]

A very good question and one I have wondered about aswell. I always do low n slow cooks on the same level (i have a kamado but I would think airflow/behaviour would be similar).

I dont think there would be a big difference in smoking times since its indirect cooking? I would try to monitor both throughout the cook to see if one cooks slightly faster but the only problem is 'when' to start each cook. Next time I do some ribs I will have to experiment with different levels.👍

[sotv]

Used to do it plenty of times on my ProQ Frontier, only thing I'd be wary of is 2 different meats i.e. Pork and beef personally would be keen on the different meat juice dropping on the other.

I bought a (think it was called) expandable grate or grill for mine. Basically a grate with two foldable legs that when opened sat on the grill so you could fit a drip pan underneath it where it sat on the original grill and then the meat above and you still had a second level grill as per normal if that makes sense.

I can't see it on the ProQ website at the moment, but maybe worth giving them a ring to see if they still do it, if something like that interested you? Think they do an Add-A-Gril Kit now by the looks of it, but I didn't need brackets for mine as the foldable legs did the job

Edited August 22, 2023 by sotv

[Justin]

Do not believe smoke level would be different as long as there is space for air flow but temp could be higher on lower depending on set up. I use a smokefire and at low temps it is not much difference across two zones do not worth worrying about