The Virtual Weber Bullet The Virtual Weber Bullet
TVWB Homepage TVWB Product Info TVWB Cooking Topics TVWB Operating Tips & Mods TVWB Videos TVWB Resources TVWB Shopping
Results 1 to 6 of 6

Thread: Let's talk hanging meats

  1. #1
    New Member
    Join Date
    May 2018
    Location
    North Atlanta
    Posts
    15

    Let's talk hanging meats

    I'm super excited for my hanging setup for the 22" wsm. There's one thing I've read and seen on youtube that seems like it's 50/50

    With ribs, you have a "thin" end and a "thick" end. Some folks hook the thin end, the thought is that the thicker end is closer to the fire and needs a little more heat.

    Then other folks say only hang by the thick end, as the hooks need a little more support and it's less risk of your ribs falling into the fire.

    What say you?

  2. #2
    TVWBB All-Star BFletcher's Avatar
    Join Date
    Aug 2016
    Location
    Preble CO. Ohio
    Posts
    1,277
    Here are my two cents: I've yet to hang ribs from one of my WSM's but I do hang them from my PBC. By habit and a little fear I always hook the meatier end and let the narrow end kiss the fire. I have a pic but I won't post it here on the WSM site where--out of three racks--one has some charring at the last rib where the other two have no charring, yet that same rack also has charring at the thicker end. I have never not eaten meat that hung out nearer the fire... but I also eat the darker potato chips from a bag of plain chips, lol.

  3. #3
    TVWBB Fan
    Join Date
    Jan 2016
    Location
    Cleveland ohio
    Posts
    163
    I cut mine in half do they were not anywhere near the fire. One did fall into the fire but was fine. If I hang again I will keep lower grate in for a catch net.

  4. #4
    New Member
    Join Date
    May 2018
    Location
    North Atlanta
    Posts
    15
    Quote Originally Posted by Lewis B View Post
    I cut mine in half do they were not anywhere near the fire. One did fall into the fire but was fine. If I hang again I will keep lower grate in for a catch net.
    Hmm.. That really limits the height quite a bit.... I'm planning on doing 9 racks for a get together. I guess I need to do a dry run first. Also a little concerned about that much grease building up in the fire/bowl

  5. #5
    TVWBB Super Fan
    Join Date
    Jan 2012
    Location
    Colfax, NC
    Posts
    417
    What do you see as the benefit of hanging?
    18" One-Touch Silver, 22" One-Touch Gold^2, Summit E-420, 22.5" WSM, 18.5" WSM, 14.5" WSM, Jumbo Joe.

  6. #6
    New Member
    Join Date
    May 2018
    Location
    North Atlanta
    Posts
    15
    Quote Originally Posted by Todd NC View Post
    What do you see as the benefit of hanging?
    Couple things - I really like cooking "raised direct" IE no water pan or anything separating the meat and the fire. This allows the fat to drip right onto the coals creating a very "authentic/old school" flavor that is pretty different from indirect. Hanging is the most authentic way to do this

    Also, you get a bit of a different flavor when the heat/smoke rolls along the length of the meat. It's part of why offsets seem to produce a slightly different flavor from drums/verticals when meat is laid flat.

    Finally, you can simply fit way more ribs. I cook for our neighborhood parties, to serve ribs I would need to fit 10 or so racks. That's pretty difficult to do unless you hang them.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •