how easy it is to manage proteins/food underneath the rack when it's in use? would you know the clearance height?I use similar on a kettle for stuffed peppers, etc when I am direct grilling over the entire main grate
Clearance height underneath is 4 3/4 inches. I have one for my grilling center and really like it. When cooking chicken it is easy to manage with turning and such. I use mine to cook two layers of tri-tips which don’t require turning or flipping and also putting a foil pan of beans under when cooking pork butt. I like it but honestly don’t use it all that much. I have a half moon warming rack I use on my 26er that is more useful.how easy it is to manage proteins/food underneath the rack when it's in use? would you know the clearance height?
Any pics you could share? ThanksI made my own out of a grate for a smokie joe. I use it almost everytime I cook pork chops or chicken. I bank the coals to one side and put the rack with meat on the opposite side. I add a chunk of apple wood to the coals and direct the smoke over the meat. I set the lower vent to about 1/3 open and after about 30 minutes the meat reads 155-160 degrees.
Sure, next time I use it I'll post a picture.Any pics you could share? Thanks![]()
I use it all the time. works perfectly. I have 52 lbs of PB stuffed in the E6, Couldn't do it without the grilling rack.Curious if any WSC people are using the Weber Grilling Rack and if so, for what. I can see adding it for extra space on larger cooks as a warm holding area.
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Seeking any owner feedback on its usefulness or uselessness. TYIA
That’s insane. Football party? I wouldn’t even know what to do with that much PBI it all the time. works perfectly. I have 52 lbs of PB stuffed in the E6, Couldn't do it without the grilling rack.
Wife's choir's annual fall picnic. Should cover 80 people or so according the handy https://www.virtualweberbullet.com/pulled-pork-butt-servings-calculator/That’s insane. Football party? I wouldn’t even know what to do with that much PB![]()
Great example of going vertical in the smoker. Looks good. Real good. 225° for 10 hours?Wife's choir's annual fall picnic. Should cover 80 people or so according the handy https://www.virtualweberbullet.com/pulled-pork-butt-servings-calculator/![]()
We'll see. That's a lot of meat stuffed in that cooker! I'm using my Signals Smoke4 and Billows to keep the temp consistent, and I can get some sleep... maybe. At some point I'll have to get up and wrap.Great example of going vertical in the smoker. Looks good. Real good. 225° for 10 hours?
Good call! It came out to 10 hours.Great example of going vertical in the smoker. Looks good. Real good. 225° for 10 hours?
Did I get the 225° right? That was a butt load of meat. The WSC is so perfectly insulated. All the heat was on the meat. No wasted fuel.Good call! It came out to 10 hours.
227, but close enough. The pic below is how much charcoal was left over, a few more hours left!Did I get the 225° right? That was a butt load of meat. The WSC is so perfectly insulated. All the heat was on the meat. No wasted fuel.