Approaching my second holiday season with the WSM and last year I cooked two bone-in breasts in my WSM following advice from here and they came out fantastic. This year, I have been asked to cook three which probably means I will have to use the lower rack. Looking for advice on the configuration. Two up top/one below or vice versa? Do I need to use a pan to prevent drippings from hitting the bird or birds on the bottom rack and if so will the pan affect the cooking? Obviously, want to collect drippings for gravy as well.
Thanks for any insight and I apologize if this is an amateurish quesion, but I am afraid expectations were raised last year after the 1st smoked turkey breasts and starting to feel the pressure.
Thanks for any insight and I apologize if this is an amateurish quesion, but I am afraid expectations were raised last year after the 1st smoked turkey breasts and starting to feel the pressure.