Hello,
On Saturday me and a friend are having a party. I'm doing the cooking, and the plan is to load up the WSM with 18 lbs of thick cut ribs on the middle (installing tomorrow!) and bottom grates. Adding 5 small roast beefs (17 lbs) on the top grate, 3-4 hours before I expect the ribs to be done. Hoping to get all the meat done at the same time... Aiming for 225 deg at the middle or perhaps the bottom grate
Is it a good idea to add an extra hour of planned cooking time?
Any pitfalls, except hubris?
On Saturday me and a friend are having a party. I'm doing the cooking, and the plan is to load up the WSM with 18 lbs of thick cut ribs on the middle (installing tomorrow!) and bottom grates. Adding 5 small roast beefs (17 lbs) on the top grate, 3-4 hours before I expect the ribs to be done. Hoping to get all the meat done at the same time... Aiming for 225 deg at the middle or perhaps the bottom grate
Is it a good idea to add an extra hour of planned cooking time?
Any pitfalls, except hubris?
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