Cooking on lower rack question


 
P

Paul Maples

New member
I have the 22.5 WSM, just got it a month ago and so far have cooked twice on it, once I cooked a 12 pound brisket and this week I cooked (2) Pork Butts all on the top rack.

My question is this: I would assume that the heat at the bottom rack is a lot hotter than the top rack and thus anything on this rack will cook faster....right? Can someone tell me roughly how much hotter the heat would be on the bottom rack as compared to the top rack? I am just looking for an estimate and not anything scientific based on different types of fuel. I wanted to cook on the bottom rack this weekend but not having any experience I decided to just wait until I talked to you folks.
 
Duno about with the clay option but with water I THINK the top rack gets the warmest ! But I did ribs on the top and bottom last night and both racks cooked the same so its not really a big diffrence IMHO.

My guess is with clay the bottom is tad warmer . But that is just a guess . Iam sure a expert a chime in here soon .
 
The real difference is of the MIDDLE of the bottom grate vs. the outside area that is past the edge of the water pan. This is the area for overcooking rib slab ends and chicken legs, and quite frankly I'm surprised not many mention it. I've got four slabs on the wsm right now, and the two on the bottom grate are rolled and skewered over the pan.
 
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