Brian Silvey
TVWBB Member
There is this thread in the main bbq section about the different temps of the upper and lower rack in the WSM. Kruger and others say it doesn't matter. Does that hold true for competition cooking? I have only done one competition and it seemed relevant as you have to have your meat ready at a specific time. Do you take the difference in temp into account when deciding what goes where and when it goes on?
Thanks,
Brian
Thanks,
Brian