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Ensure the different meats don't come into contact While smoking, ensure that the different meats don't come into contact with each other. We recommend leaving a space between the different cuts, preferably an inch or more.

Absolutely. The only way in which it might get sticky is if two meats that require a different minimal cooking temp. (let's say pork and beef) touch each other, or if a type of meat — pork, in this example — is smoking directly over the beef that doesn't need to be cooked as much.

Place drained wood chips in a foil pan, cover with aluminum foil, and poke holes in the foil to allow the smoke to escape. Place the pan directly on the bars over an unlit burner or two, preferably in a back corner. Put the cooking grates in place. Turn on the grill, with all the burners on high, and close the lid.

Harmful substances called polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) form when meat is cooked at very high temperatures. Though grilled and pan-fried meats can also lead to the formation of PAHs and HCAs, studies show that smoking leads to higher levels of contamination.

Basically, it should be safe to cook different meats in the same pan. One type of meat may cook faster than another. But if everything can accept the same temperature, you should be golden. Piling uncooked meats on top of each other before cooking might not be the best idea.

Smoking on Multiple Grates or Levels The first consideration is how you place things if they are going to be on multiple racks and there's a chance they could drip on other pieces of meat. I always place chicken below everything else then pork on top of that. Beef is generally the safest thing to have on top.

Hickory, oak, maple, pecan and alder are all hardwoods. Pork responds very well to hickory and maple smoke. Maple goes well with veggies and cheese and both woods are good with poultry. Oak has flavors that are good with beef, especially brisket and sausages.

A found bullet in decent shape can often be tied to a make and perhaps model of gun, since different manufacturers use different twists and numbers of lands and grooves. The only way a bullet can be traced to your particular gun is if the police are able to fire a test bullet from your gun, and then compare the two.

From a strictly practical point, any mark on the bullet would be defaced by firing. The number will not be helpful in finding the source or gun. However, when a bullet is fired from a gun there will be striation marks on the shell which help in identifying the gun from which it was fired.