G
Guest
Guest
Yo to all, I cooked 20 pounds of riblets this past weekend on my WSM. I installed a temporary "middle" grate by placing the cooking grate from my 18" kettle inside the WSM so that the handles on the kettle grate rested on the bottom cooking grate of the WSM.
Upon sampling these riblets, I noticed that the ones cooked on the lower shelves did not have the color nor the smoke flavoring that the riblets cooked on the top shelf had.
So my question is, has anyone else noticed that the meat cooked on the top shelf having more of a smokey taste or even a deeper smokering than the meat cooked on the bottom shelf?
Beers to all,
Juggy D Beerman
Upon sampling these riblets, I noticed that the ones cooked on the lower shelves did not have the color nor the smoke flavoring that the riblets cooked on the top shelf had.
So my question is, has anyone else noticed that the meat cooked on the top shelf having more of a smokey taste or even a deeper smokering than the meat cooked on the bottom shelf?
Beers to all,
Juggy D Beerman
