Matt Goin
TVWBB Super Fan
Hello Everyone... It's been a while since I have been on here. So I am going to smoke 6 slabs of baby backs BRITU. I am planning to cut the 60 wings in halves for flats and drummettes. I am thinking of starting the ribs on the top and bottom rack, after 2 hours adding a middle rack ( bricks and 18" rack) and placing the bottom ribs on the middle rack and stacking the ribs on the bottom rack to get some smoke flavor. I plan on having my 22.5 performer up and running along with my 18.5 smokey joe platinum to either finish off the wings or start the thighs in the WSM then rotate them out for the wings and then finish the wings on one of the kettles. I am going to saok the ears of corn for a few hours and probably roast them on my Jenn- Air gasser. Any suggestions?????
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