Access to lower cooking grate

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This may sound like a silly question, but how do most people get to things in the lower rack during a cooking session? I haven't tried yet, but it sounds like if I have a 6 lb. pork roast cooking on the top grate, it's going to be tricky to turn or check the meat on the bottom.

Do you just set it down on the floor with the meat on it, within easy access to the children/dog/ants/germs? (I don't actually have any of these.) Or hold it up in one hand like the pizza guy, and mop with the other?

Okay, I'm sure there's a safer approach, but I guess my real question is how long should you leave the lid off while you're cooking.

Thanks,

--Mick
 
Mick,

I have a small outdoor patio table that I use; I place the top grate on it then quickly do what I need to do on the bottom grate, then toss the top grate back on, etc. The main thing is, be as quick as you can. I've also heard that if you take the lid off the WSM and put it directly on the ground, handle-side up, that the lid will retain its heat -- or certainly at least won't lose all of its heat.

I'm trying to picture holding the top grate above your head like the pizza guy, LOL!!!

Kelly
 
Hey Mick,
Welcome aboard.
Your first question is almost, tied into this one. Many of us use the polder type, remote thermometers, to avoid opening up the lid to check meat temperatures. You will eventually find that they make you more at ease. Some of us also have a kettle type grill, that we set the top grate on, when reaching down on the second shelf.

Keep the top lid on, as much as possible. While it does not take much time for the cooker to come back to operating temperature, after the lid has been removed and then reinstalled, it just makes for an overall, longer cook.

Jim
 
Precariously balancing a top grate overhead like a pizza is a funny image. Especially with the thought of hot pork fat slowly and agonizingly trickling down one’s arm while doing so!

Just add one hungry, barking dog and a couple of rambunctious kids to this scenario and the table is set for some real mayhem.

Ken
 
Three or four soft drink cans (or beer cans, if you're so inclined) will work as a place to set the top grate down. And the price is right. /infopop/emoticons/icon_smile.gif

Steve
 
I leave my charcoal chimney next to the WSM and set the top grate on it when servicing the lower grate. Keeps it off the ground nicely.

Regards,
Chris
 
I have my Weber 22" grill right next to my WSM, which I use as my 'table' for the WSM's top grate. To try to keep the heat in as much as possible, I put the WSM grate on the grill grate, then put the WSM lid over the top of both of them. I don't know if this helps, but it makes me feel like I'm doing something useful.
 
I don't have much else on the patio right now next to the WSM, so I think I'll try a combination of the methods I've heard: using a cookie pan under a chimney starter.

Thanks, everyone, for your help! /infopop/emoticons/icon_biggrin.gif

--Mick
 
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