Where is the temperature going to be hotter? I understand the fact that heat rises, but how much does this offset the fact that the bottom rack is closer to the actual fire? I've only done about two cooks with mine and used the top both times.
According to Chris the bottom rack runs cooler. Here's the test he conducted. http://www.virtualweberbullet.com/temptest.html The heat rises up and around the water pan so I guess tht's why the bottom rack runs cooler. I use the top rack most of the time because it's more convenient.
When I am smoking ribs or Boston Butts for pulled pork on either the 14.5” or the 18.0” WSM’s, I ALWAYS use both cooking grates. It takes the same amount of time whether you use one or two, so I cook two Butts or three racks of ribs at a time utilizing both grates. I use rib racks and put three half racks on each grate. My wife, Marilyn, vacuum packs the leftovers for another meal or two. We have and use a chest type freezer. That way, we can
eat BBQ EVEN during inclement weather or short notice.
When I foil, I swap out the grates (put the meat from the top grate onto the bottom grate and vice/versa). The idea is to even out the heat differences between the grates.