Dennis Haner
TVWBB Super Fan
I was setting up to do 3 racks of St. Louis style ribs yesterday when I noticed that my top grate had become quite rusted. Tried to remove the rust, but could not get it all off. I decided to just use tin foil over the grate and slice a few holes in it to let the grease flow through. Fired up the WSM, put 1/2 the ribs on the bottom and 1/2 on the top. Temp (measured at the dome) dropped to about 170 and struggled to get up to 220. All vents open, nice day and very little wind. 3 hours into the cook I go to turn the ribs over. Flipped the top ones, removed the top grate to turn the bottom ones. To my surprise the ones on the bottom were done, very done! I took them off and wrapped in foil and stuck them in the cooler. Continued to cook the others on the top grate for another 3 hours. The only thing I can think of is the foil on the top grate ( it was completely covered ) locked most of the heat in the middle of the WSM. Has anyone experienced something similar, or have any other explanation?