The flavor and aroma was outstanding with the ribs, better than anything I have prepare in years of smoking. White Chocolate Dipped Ginger Snaps my holiday tradition. I would hang them directly over the coals. If you feel the need to wrap, then you lose a lot of efficiency and simplicity. I'd always wondered what the fuss was about. I don't run with a water pan ever and have fan control on mine. I heard that when hanging the drippings tend to wash away the rub. The rack could be used to smoke ribs or chicken, or pork belly to be used for bacon. I will say that when you hang ribs over coal the flavor is unmatched compared to anything else and it's something you have to try! Hmmmm. This was the my first smoke hanging ribs with the rack I received for my birthday. Lesson learned. Click here to read more about our review process. On the WSM w/o a water pan, most likely no. # 1. All of the products below have been tested and are highly recommended. I found out that if there's too much coal, when you hang directly over the coals, the fire can get away from you. ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"], {"count":0,"link":"/forum/announcements/","debug":""}, ["\/forum\/free-deep-dive-guide-ebooks","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1157845-paid-members-download-our-6-deep-dive-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1165909-free-trial-members-get-your-free-deep-dive-guide-here"], /forum/free-deep-dive-guide-ebooks/free-deep-dive-guide-ebooks-aa/1165909-free-trial-members-get-your-free-deep-dive-guide-here, Meathead, The Science of Great Barbecue and Grilling, Grills, Smokers, Other Cookers, Outdoor Kitchens, Click here to learn more about benefits to membership. I left the ribs in for another 30 minutes and then removed them, and left the chicken cooking. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited. When you buy through links on our site, we may earn an affiliate commission. It's perhaps surprising that midway in the core the temp may be lower than at the top. We go a step further. But I also see that the ends by the charcoal get charred. Thinking 3-4 hrs. If you have business or technical issues, please contact us with this email form. With the hinged top it is easier to partly open that heavy lid and get a good-quick spray without too much temperature change. I seasoned them a couple of hours in advance to give the rub a chance to sink in. In my opinion, if I'm doing several racks, its simpler from a real-estate perspective to hang rather than maneuver for grate space. I need to try it again. Believe me, we ate them anyway, they were just not fall off the bone. Add brown sugar, honey, and apple juice to ribs, wrap tightly in aluminum foil, and cook for an additional 1-1/2 hours. I have heard a lot about how the flavor is different. I suppose that, plus the fact that most of my other smokes are done on the grate might be two contributing factors for hanging just to change things up. Eternal Hope by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100238Artist: http://incompetech.com/*Disclosure: Black Diamond Charwood is not a sponsor, but they did send me some of their fantastic lump as a gift. I've been hanging ribs for the past year in my WSM 22" with excellent results. I used empty water pan on the charcoal ring for the longest time. Also, I ran out of lump so I used kingsford but put too much in. Im under no obligation to use/mention it, but I include it because I like it compared to most lumps Ive tried and I think youll like it too. LavaLock Meat Hanger. WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe. If you are a member you must log in now. I hung two racks for an hour and foiled for 1.5 hours. The amazing Karubecue is the most innovative smoker in the world. 4 hours seems like a really long time. You are using an out of date browser. I need to get a hanging rib rack setup. I know some remove the water pan so as to allow the fat to rip on the coals, but I'm thinking of leaving the water pan (with clay saucer) in place to reduce the direct heat and over cooking the bottom of the ribs. I also have the Weber Expandable Rack that Ive used for everything from chicken, to turkey, to smoking kielbasa, summer sausage and bacon and ribs. The WSM hanging system is well built and designed specifically for the Weber Smokey Mountain to increase capacity . So hard to clean. 4-5 hrs and 195-203 degrees are good rules of thumb but nothing more. And looking for tips from those who do this? Open foil and check ribs for tenderness. Can be used to hang ribs, chicken and other meat. Last edited: Aug 29, 2022 Michael C. TVWBB Gold Member Click here for our review of this superb smoker. I'd like to experiment with this style and just realized I don't need to hang my ribs, but just remove the water pan and cook the ribs on the lower rack of the WSM. The hanger for WSM 18.5 is 17.5" in deameter and has 8 hooks. I used the Weber hanger attachment (no longer offered) but there are other hanger options available online at Gateway Drums \u0026 Hunsaker which offer rib hangers for their equipment which will also work in the WSM 22. Recently I bought the Hunsaker Vortex plate and having been using that. In the Q&A section of this forum, Famous Dave recommends a similar approach. Tips to setup weber smokey mountain for competition, Seeking opinions on the CGS Spider for hanging grates, Nice weather so Ribs, Brisket, Tallow & Fattie, Jed Came To Visit: Beef Tenderloin On His New Grill (Pics). (true storyAmazon is weird sometimes.) Great looking cook! Weber 22" Original Kettle Premium (copper), Weber 26" Original Kettle Premium (light blue), Brinkmann cabinet charcoal smoker (repurposed), (3) Maverick XR-50 4-probe Wireless Thermometers, ThermoPop, yellow, plus a few more in a drawer for gifts, ThermoWorks fridge & freezer therms as well, Kitchen Aide mixer & meat grinder attachment, Weber full & half chimneys, Char-Broil Half Time chimney, Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe), Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills, Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold, Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois, Fav cheap beers: Pabst, High Life, Hamm's & Stroh's, Most favorite beer: The one in your fridge, Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc. This will also promote a more even style of cooking/smoking as apposed to the hanging method that cooks unevenly and in proportion to which end of the ribs is closest to the coals. I hang directly over the coals (after the pit is up to temp) and rotate a couple times in 2 hours then wrap and rehang for 1 hour. So what the MIT Blonder guy more precisely says is that the temp is fairly even from top to bottom. I cut them in half & hooked them in middle of rack (2-3 bones) to keep them further away from coals. Love those hangers. I appreciate Blonder's insight. Click here for our review of this superb smoker. As a guest, you can click around a bit. I may have to give that method a whirl. It may not display this or other websites correctly. I use a gateway hanger in a 22 with no water pan. I have an 18" WSM and the Gateway drums 30 gal. The flavor profile was closer to what I wanted but it got late into the evening and the lights in my patio are poor. I'm going this route no water pan, I want too the taste difference when the grease hits the coals, also trying for 275 temps. You are using an out of date browser. I removed ribs from packaging and rinsed with water, removed the membranes and sprinkled with McCormick's BBQ seasoning. Pics below show what too many coals look like at my wrapping stage (about an hour into the cook). Here is a great youtube video by good buddy made. I can fit 5 racks on my 22" Performer with a Weber rib rack, but have to flip the slabs of ribs . The meat hanging system for Weber Smokey Mountain . I am by no means an expert, especially compared to many others here. I see you used the fish hooks that came with the Weber hanging kit. This will also promote a more even style of cooking/smoking as apposed to the hanging method that cooks unevenly and in proportion to which end of the ribs is closest to the coals. For those of you that have seen my WSM fleet, Im getting ready to bling this Gateway out too! Hanging Rbs On 18" WSM - Pitmaster Club Channels Grills, Smokers, Other Cookers, Outdoor Kitchens Charcoal Drums, Barrels, Bullet Smokers Weber Smokey Mountain Welcome! This video shows how to hang ribs PBC style in the Weber Smokey Mountain 22. That leaves just 30 minutes at the end to sauce and finish up. Use same day or store in fridge.Maverick XR50 wireless Thermometerhttps://snsgrills.com/collections/thermometers/products/xr-50Click here to help us offset cost to produce the PIF channel https://www.paypal.me/PhilNFlorenceFire Dial Heat Diffuser Platehttps://bbqsmokermods.com/firedialtm-BBQGASKETS.COMItemSkuQtySubtotal 1/2\" x 1/8\" Nomex High Temp BBQ gasket smoker pit seal, self stick LL-121 WEBER SMOKEY MOUNTAIN 22.5 SMOKERhttps://www.amazon.com/Weber-731001-MFlexible Gooseneck phone or wireless thermometer holderhttps://www.amazon.com/Macally-Adjustable-Gooseneck-Smartphones-ClipMount/dp/B00O4VAGR8 I think Jim is just saying that heat rises. ** Other cooking techniques are welcomed for when your cookin' in the kitchen. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. It's not my assumption. LavaLock 3/16" Thick Steel Rib Hanger with 8 Stainless Steel Hooks for 22" Weber Smokey Mountain or 55 Gallon UDS. The Virtual Weber Bulletin Board is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. Have not done ribs hanging yet. With all the fuss with Gateway smokers, I was curious to try hanging ribs from my 22". Gravity feed smokers , why cook in pans ? Click here to learn more about benefits to membership. Honestly I prefer the smoke/taste profile of of "rack cooked" ribs on the 22 with a foiled water pan to hanging. As with the PBC, the radiant heat is reduced, and only the end rib that is near the coals gets much of it. Hanging Ribs in the WSM. Its among the best bargains for a smoker in the world. I spatccocked the chicken (removing the back portion, and seasoned and hung it in the smoker. These fees do not add to the price of purchase but they do help keep this site alive. To set this up, both cooking grates as well as the water pan is removed and the meat is smoked directly over the hot coals. At that point the Hanging Grate was switched to the standard grate, after a foil wrap the brisket went back on the WSM until it was at 200 F, which took 65 minutes. For a better experience, please enable JavaScript in your browser before proceeding. Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System. I find the drippings on the coals to be overpowering as well. rib hanger kit fits pretty well in the WSM. This page contains ads and links that earn commissions for TVWBB.The Virtual Weber Bulletin Board is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I've only hung ribs in my WSM once. LavaLock Gasket Kit for Weber Smokey Mountain WSM 18.5 22.5 for Nomex RTV grill gasket seal. 04-21-2020, 03:57 PM. sound like you know what you?re talking about! All music used is from the YouTube Music LibraryDa Funky RapstaWrongWell Worth The WaitReal Bad GirlSponsor- Arbor FabricatingIf you want to purchase a large capacity or minion basket, use the discount code PIF5 for a 10% off at checkouthttp://arborfab.com/Grill-Cooker-Accessories_c_45.htmlAffiliate- SNS GRILLSSNS KAMADO, MAVERICK XR50https://snsgrills.com/collections/grillsThe Mad Swine Backyard BBQ channelhttps://www.youtube.com/user/rdotalvarez79Gateway Drums- Rib Hanger accessoryhttps://www.gatewaydrumsmokers.com/collections/gateway-drum-accessoriesHunsaker Smokers- Rib Hanger accessoryhttps://www.hunsakersmokers.com/products/rib-hanger-with-6-s-hooksHuli Huli Sauce Recipe1 C Ketchup1/2 C apple cidar vinegar1/4 cup brown sugar1 C pineapple juice2 Tb sesame oil1/3 C soy sauce2 Tb freshly minced ginger2 Tb Worchestershire sauce1 Tb lime juice1/2 C honey2 tsp salt1/2 Tb black pepper1/4 tsp cayenne pepper1 Tb garlic powder1 tsp onion powdermix all ingredients in 2 qt sauce pot, bring to bubbly medium, then lower to simmer and stir frequently for 30 minutes to reduce down to right consistency. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. Part of it is that the top of the smoker is hotter than than the lower part (except for directly above the coals). A couple of hours into the process, I added a small chicken to the party. Top vent open, 2 of the 3 bottom vents open a 1/4 turn. Its 100% personal preference so Id say try both and winner wins. Hi All Well I have this Weber hanging rack sitting around for almost 2 years.I think it is time to use see how it comes out. I hang ribs in my wsm 18 all the time. I don't know of any place where Weber discusses the science behind using this method on their now discontinued hanger but you could read PBC's thoughts about it, along with checking out a few video recipes, which are short in length. I'm a 250 guy. #webersmokeymountain #pitbarrelcooker In this video I show you how to hang pork ribs on my 18" Weber Smokey Mountain using the 18" WSM Hanging System by Pit . Used 4 chunks of Kingsford Cherry smoking wood. $49.99 $59.99 (You Save $10.00 ) Now you can Pit Barrel in your Weber Smokey Mountain! and JR, those ribs look mighty good! I hang ribs and they taste way better hanging over open coals or with a fire dial than with a horizontal rib rack and water pan. Contact Us. Product details: 5.5" tall. Some people don't enjoy that flavor though. The temperatures varies from 250 to 280F. They were nice meaty racks of ribs and were only $7 a piece. The concept of the rack is to turn a Weber Smokey Mountain into a pit barrel style cooker. I didn't have an extender. Product links. My bad. Mike P. Feb 9, 2021 Mike P. TVWBB All-Star Feb 9, 2021 #1 R RJ Humphrey TVWBB Fan Feb 10, 2021 #2 Cool pic and I like your stash of firewood. It may not display this or other websites correctly. I have no complaints about it. Yes to Jim C in Denver on that last comment. This page contains ads and links that earn commissions for TVWBB.The Virtual Weber Bulletin Board is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Audio also provided video subscription to AudioBlocks.com If you use them, the price is the same to you but then Amazon puts a very small percentage in a check and mails it to my mother in lawfor some weird reason. I much prefer the Hunsaker rack. !Weber Smokey Mountain (18.5\")https://www.weber.com/US/en/grills/smokey-mountain-cooker-smoker-1Pit Barrel Cookerhttps://www.pitbarrelcooker.com/Gateway Drum Smokershttps://www.gatewaydrumsmokers.com/Bigg's Home Cookin'https://www.youtube.com/user/chrisco542Baby Back Maniachttps://www.youtube.com/channel/UCgFM3RsJ6Low9nX_OlS8_JA You must log in or register to reply here. Post away! SMF is reader-supported. Great color on the ribs. No way. I hope you enjoy and I hope you come back and visit! That's grease drippings from the ribs. Stainless Steel Rib Hanger for WSM Brand: Hunsaker Smokers 283 ratings $6499 Size: For 18.5" WSM For 18.5" WSM For 22.5" WSM Heavy duty 304 stainless steel circular rib hanger for Weber Smokey Mountain Fits 18.5" WSM & 22.5" WSM (Choose Size) Includes bonus middle section and 6 stainless steel meat hooks So the heat from the bottom hits the lid and keeps the heat in, and thus the top gets warms too. I use a gateway hanger, double hook, directly over the coals, comes out great.you'd think the bottom ribs would burn but aside from a little extra char they're fine. This page was generated at 12:47 AM. SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. honestly I think it will take 2 cooks to determine if you'd need to rotate them or not. I purchased the Hunsaker Vortex charcoal plate and Gateway hanging kit and do not use the water pan. The concept of the rack is to turn a Weber Smokey Mountain into a pit barrel style cooker. Join Date: 12-28-12. This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. This is a membership forum. Most hanger frames for the WSM are for hanging a few large items like ribs and have only a few hanging locations. Thanks, Smash Burger perfection, process and pictures. Click here to read more about our review process. I think I only did one rack in my 22.5 WSM so I didn't really get as much of that direct heat flavor as I wanted. It may not display this or other websites correctly. I'll have to buy some lump as soon as the heat dies down. You can get a stainless steel hanging rack for the WSM from Hunsaker Smokers. Hanging ribs in the Weber Smokey Mountain & comparing it to the PBC | Road to Rib Town - Ep 10 265,380 views Jan 12, 2018 2.6K Dislike Share RaleighSmoke 7.46K subscribers In this video I. My daughter's future father-in-law actually hangs his ribs vertically in a homemade 22.5" WSM. I like cooking PBC-style like that. Cook ribs at 275F for 2-1/2 hours. JavaScript is disabled. Check it out if you get a chance. Both work equally well. Our talented team of paid moderators will be with you shortly. And the other part is this (from Amazing Ribs site): Hi Bob! At that point I choked down the air input to the hold the temp. The rack will hold a total of five separate ribs for an entire meal all at once. It is $50 and they usually offer free shipping. Click here to see our list of Gold Medal Gifts. Click here to read our detailed review and the raves from people who own them. The hanger's unique circular design gives you more space to hang meat compared to traditional straight bar designs. This page contains ads and links that earn commissions for TVWBB.The Virtual Weber Bulletin Board is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I guess it was myself making an assumption that you were referring to some, I don't remove my lid to check on things until I believe they are nearing their time for mopping toward the end but I'm not aware that flareups occur. drum and also a PBC. I am wondering the temp difference will be between the lower rack (where the bottom of the ribs will be) and the hood temp with the pan in place. Hello Michael, does the rib rack fit the WSM without the stacker ring installed? The concept is the same when starting the smoker, using about 1/2 of a chamber of charcoal lit in the chimney. Personally I think your best bet is to just bite the bullet so to speak, and deal with rotating the ribs from top rack to bottom rack halfway through the cook. Most rib hanging set ups I have seen have the fire off to the side so it is not directly below the meat. All times are GMT-6. This turned out to be a fast cook which only took 2.5 hours. You must log in or register to reply here. Cheers Dwain Pannell TVWBB Hall of Fame Feb 10, 2021 #3 The Virtual Weber Bulletin Board is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. He notes that his tastes and roots where formed while growing up and enjoying ribs cooked directly over wood in the aquarium style smokers on the south side of Chicago. Thanks. I imagine the PBC being narrower will get a more concentrated effect of the drippings hitting the charcoal. I also go over the complete process of this cook during this video. The WSM Hanging System by Pit Barrel Cooker is a game changer for Weber Smokey Mountain fans. The Weber Smokey Mountain hanging system easily locks into place on the top grill brackets. You should try it with and without the water pan setup to get total picture of temp variables. You must log in or register to reply here. Hi All The ribs were done in 4 hrs. Two questions: 1) what do people do to either prevent or react to blood leaking over the surface of the ribs as they cook and messing up the appearance of the rack and 2) if I set the sauce on the ribs in the smoker, how do I not mess up the meatside afterwards, if I slice the ribs bones idea up? Since you say the Ribs are a bit too smokey, try a mild wood like Apple, smoke the 3 hours in the first leg, then Foil and back on for 2.5 hours, instead of 2. Meaning hook one between two bones and on the hanger, then hook the 2nd one to the existing hook and into a lower bone on the rack. The Virtual Weber Bulletin Board is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. Thanks to Ruben at The Swine Life Backyard BBQ channel for allowing me to use a couple clips from his video comparing the Hunsaker and Gateway Rib hangers. Neat please. We rarely recommend products we haven't tested and we never recommend products that we don't love. The use of the foil is interesting. The flavor is distinctly different from the kettle or BGE. $ 53.00 . The 18\" hanging system by pit barrel cooker is quickly becoming my go to method for using the 18\" WSM and i'd highly suggest you purchase one! All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. I hit 350 in the 22 WSM so I had to pull out the ribs, close down the vents and wait 10min before putting them back in at 300. Richard -- can you hang a full length slab on the 18 with the Gateway? Hang and forget -- so long as you only hang and dispense with the wrapping. Once I master that, I'm sure I'll switch things up and try hanging directly over the coals. For the smoke, I went with St Louis style ribs that were purchased on sale for $1.99 / lb. https://www.youtube.com/watch?v=MtcHODZ8g1U&t=40s. Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. I also planned to manually rotate the rack about a 1/4 turn when spraying them. Pit Barrel Cooker Classic Package - 18.5 Inch Drum Smoker | Porcelain Coated Steel BBQ Grill | Includes 8 Hooks, 2 Hanging Rods, Grill . I sprayed and rotated repeatedly through the 4 1/2 hours I was smoking the ribs. Details. What brand of rib rack are you using on the 18" WSM? The PBC has a rabid cult following for good reason. Double hook each rack! I have been seeing people smoking ribs by hanging them in their WSM or other barrel smoker. Not too smoky, perfect bark and surprisingly moist for hanging directly above the coals. 2003 -2012 BBQ-Brethren Inc. All rights reserved. The Hunsaker Stainless Steel WSM Rib Hanger is the perfect way to smoke delicious ribs. I use the Gateway and am very happy with it. Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? This video shows how to hang ribs PBC style in the Weber Smokey Mountain 22. The rack could be used to smoke ribs or chicken, or pork belly to be used for bacon. I've read a thread somewhere that discusses the temp difference b/ bottom and top rack, but can find/remember where. Great stuff. JavaScript is disabled. This means placing a pair of tongs near the middle of the rack and suspending it horizontally and checking to see if it looks like the meat is willing to "tear" a little. Two "firsts" for me: The first cook on my new Weber Smokey Mountain 22.5" smoker and the first time I've ever used the hanging method.in this case for ribs. The air circulates and the ribs cook evenly top to bottom, and with the grease dripping onto the Vortex plate the smoker has plenty of moisture. That time is for St Louis spares trimmed to 10-11 bones. Next time, put an extra grate down on the charcoal ring to guard against dropsies. I watched the T-Roy cooks video where they compared hanging in the WSM vs the PBC. I used an extender to raise the ribs from the coals, two steel bars that crossed, double hooks for the ribs, no water pan, a combination of lump and briquettes and covered half of the coals with foil to control the burn. Heres our suggestion for platinum and gold medal-winning products at a variety of price points. It may not display this or other websites correctly. Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. WIll the cook time be extended much going from say, 2 racks to 5/5 racks? Honestly I prefer the smoke/taste profile of of rack cooked ribs on the 22 with a foiled water pan to hanging. Click here to read our detailed review and the raves from people who own them. He has a lot of other good videos on WSM check it out: I'm intrigued by the concept of cooking over direct heat while simultaneous smoking. The chicken smoked for a total of 2 hours and turn out good and look neat hanging in the smoker. Personally I find the smoke taste of ribs cooked directly over the coal overly harsh and prefer some kind of deflector. from $ 49.99 Portable 13.875" Griddle Plate for Smokey Joe Grill. Originally posted by jfmorris View Post. I hold the opinion that you are making an inaccurate assumption that hanging=uneven doneness. On this trip, I examine not only the method of cooking ribs vertically in a drum smoker, but how the Weber Smokey Mountain Cooker compares to its biggest competitor at a price point of $300. I do like the PBC effect of the fire kissing the meat. The picture is the Weber brand rack that is no longer made. Im a 250 guy. I was looking to try this method and wanted to see if anyone had any input good or bad. Weber Genesis II E-410 w/ GrillGrates (2019), Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007), Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985), King Kooker 94/90TKD 105K/60K dual burner patio stove. I used the large capacity charcoal basket and minion basket sponsored by Arbor Fabricating made for the WSM. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Water pan or No water pan. For a better experience, please enable JavaScript in your browser before proceeding. I bought a gateway hanging rack & cooked 2 racks of baby backs. The 6 stainless steel meat hooks are durable and rust-resistant, and the hanger is easy to install and remove. Should I invert them half way before taking them off to wrap. I would say my best learning experience was changing the determining factor for pulling them. Thanks! I couldnt sauce or spray the ribs properly. I trim the small end of the rack to keep them 10-12" above the coals. The pit temp averaged about 275-290. When the racks are loaded, usually with sausages for me, it was easy to dislodge a cross piece by bumping it. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. I own two 18" WSM and one 22" WSM. I let my ribs smoke at a higher temp; looking at some log entries I'm seeing several pit temp readings of 300-310 with the probe suspended just a little below where the lid rests on the base. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam.
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