Bud Brewer
New member
So my amazing wife has named my smoker "The Mistress" as I tend to spend a lot of time and $ on it!
My newest mistress is a 22.5 WSM. I've been doing some trial runs to get an feel for temp control, but will be doing my first cook tomorrow: 2 racks of BB & 2 racks of spares cut down to St. Louis and tips. I plan to to run water in the pan as I'm still learning and I want to make things are as bulletproof as possible.
In my trials, I did not monitor the temp on the bottom cooking rack, so I do not know if it typically runs hotter or cooler than the top rack. Can anyone share their experiences? Also, does it make a difference which ribs go onto which rack & should I swap them throughout the cook?
Thank you in advance for any insights & have a great evening!
My newest mistress is a 22.5 WSM. I've been doing some trial runs to get an feel for temp control, but will be doing my first cook tomorrow: 2 racks of BB & 2 racks of spares cut down to St. Louis and tips. I plan to to run water in the pan as I'm still learning and I want to make things are as bulletproof as possible.
In my trials, I did not monitor the temp on the bottom cooking rack, so I do not know if it typically runs hotter or cooler than the top rack. Can anyone share their experiences? Also, does it make a difference which ribs go onto which rack & should I swap them throughout the cook?
Thank you in advance for any insights & have a great evening!