Another bottom rack vs. top rack queastion

[Dave Russell]

I was wondering if anyone had any tips on how to deal with meat getting done on the bottom rack so much faster.

It's not normally that huge a difference, but I cooked four pork butts Friday night and the two on the bottom were done after 12 hours, a first for me on the wsm. The top two took 2 to 3 more hours, closer to what it usually takes.

I guess I should put the largest ones on the bottom next time, assuming they both fit...and probe the smallest one of those. Any other suggestions on how to get it all done closer to the same time?

 

[Chuck B]

I guess the best thing to do if you're not monitoring temperature at both levels would be to rotate top to bottom at appx. Halfway through your cook.

 

[Dave Russell]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by chuck b:
I guess the best thing to do if you're not monitoring temperature at both levels would be to rotate top to bottom at appx. Halfway through your cook. </div></BLOCKQUOTE>

Chuck, that does sound reasonable, doesn't it?

In Gary Wiviott's book, Low and Slow, he makes a big deal of rotating and turning meat for evenness of cooking. You'll find though, that "set it and forget it" is the mindset most folks have here, and on other forums as well. I'm just as guilty, and I confess it's often just being lazy.

Anyway, I've wondered if rotating and/or flipping pork butts would not only even out cooks, but speed up the cooks. I know that flipping butts on my upright drum smoker (which cooks directly over the coals) definately shortens the cooks, but I haven't tried it with the wsm. I read on here that it didn't help, but it certainly couldn't make it take any longer!

 

[Guy Wallace]

Iam to lazy to be moving meat around specialy butts

So I just ck the ones on top and when there done I pullem off ck the bottom ! If the bottom or top got a tad over cooked hard to do with butts IMO there so much fatty tisue . I just mixem all together when I pullem add some apple juice and a bit of the rub I used and IMHO you will never know the diffrence

But thats a lazy mans 2 cents

 

[Dave Russell]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Guy Wallace:
Iam to lazy to be moving meat around specialy butts

So I just ck the ones on top and when there done I pullem off ck the bottom ! If the bottom or top got a tad over cooked hard to do with butts IMO there so much fatty tisue . I just mixem all together when I pullem add some apple juice and a bit of the rub I used and IMHO you will never know the diffrence

But thats a lazy mans 2 cents

</div></BLOCKQUOTE>

Nah, I said I was the one that was lazy. What you just described sounds plain old reasonable to me, and a lot less putting your drink down! Thanks for the feedback, Guy!

 

[Chuck B]

Now I feel like a real novice! I've been in Chicago for 17 years and thought I was in touch with the "Food" happenings around here. I have to admit I've never heard of Wiviott but upon further research he seems to be the guru in Chicago?

Guess I missed the boat?

 

[Dave Russell]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by chuck b:
Now I feel like a real novice! I've been in Chicago for 17 years and thought I was in touch with the "Food" happenings around here. I have to admit I've never heard of Wiviott but upon further research he seems to be the guru in Chicago?

Guess I missed the boat? </div></BLOCKQUOTE>

I wouldn't say that.

I think the reason I bought his book was because he taylors his approach to different kinds of smokers, specifically, a wsm, a kettle, and an offset. Of course, I collect bbq cookbooks, anyway. Basically, other than that and his charcoal and meat moving concerns, he has a problem with temp gauges and thinks that temp spikes is a good thing. I will say that if you like really spicy rubs, you might want to check his recipes and rub making methods out.