With the weather warming, thought I'd dust off the cobwebs and get the old Brinkman earning its pay this weekend. I have both a pork tenderloin (Safeway el cheapo) and a very high quality whole organic chicken that are anxious to see some action. My smoke is from an old apple tree I cut down years ago. My question to the experts is this: can I smoke them together or is there a danger of some undesirable cross contamination of flavors? I will probably just kosher-salt the chicken and use some caked up bitter orange seasoning on the pork. I will have the water pail in place, seems the right thing to do.