Hey Everyone, wanted to run a recent Mini-WSM experience by you all to see what your thoughts were. On Thanksgiving I was asked to cook some ribs, 3 slabs of baby backs to be precise. Set up was a 8" foil wrapped terracotta diffuser on a rack resting on bottom of pot, and then I opted to also use the steamer insert as well. On the lower rack resting on steamer insert I had a rib rack containing ribs. On upper rack I had the remaining pieces of rib that wouldn't fit and a fatty. What I experienced was an inability to get the cooker above 160 as measured by my Maverick thermometer, by the dial thermom that I installed also indicated temps well below what I desired. After all but giving up on the thing I removed the steamer insert and moved the ribs to the top rack and moved fatty and rib pieces to a gas grill that I had nearby. It seemed that my temperature problems solved themselves when I did this, but I am trying to determine what it might have been. Do you think it was:
A) The removal of the steamer insert
B) The transfer of the ribs to the top rack
C) A and B
Reasoning behind using both steamer insert and terracotta saucer was that I had never used both racks before and part of me feels like the 8" diffuser is too small so I was trying to avoid burning food on lower rack.
Thanks in advance!
A) The removal of the steamer insert
B) The transfer of the ribs to the top rack
C) A and B
Reasoning behind using both steamer insert and terracotta saucer was that I had never used both racks before and part of me feels like the 8" diffuser is too small so I was trying to avoid burning food on lower rack.
Thanks in advance!