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Guest
Guest
Hello, great site. After reading on this site for a couple of hours, went out and purchased my first WSM yesterday. Although I've had some good success cooking babybacks on a gas grill using the indirect method, I've decided to take it the next step and get into using a smoker.
I'd like to do 8 slabs of babybacks this weekend, and after doing my reading here, looks like I'll need a rib rack or to roll the racks using a skewer. My question is: do you think I can get 8 racks of BB's on the two cooking grills combined by cutting the racks in half and laying the 16 half racks bone-side down on the grill? Seems that most here are recommending the rib racks or rolling the ribs as compared to cutting in half and laying directly on grill....why is that?
I've ordered some apple and white oak chunks via Hawgeyes, but not sure they'll arrive by Saturday. If they do arrive, I plan on using 1 chunk of hickory, 1 chunk of white oak, and 2 chunks of apple. If not, probably just 2 chunks of hickory. Does my planned wood use sound reasonable?
I'm going to try to find the bigger water pan (Brinkman Charcoal Pan #10) to replace the stock Weber one. Anyone know if Wal-Mart or Home Depot typically carry this item in stock?
From everything I've read here and know, looks like the "smoke" time for 8 racks at 225-250 degrees will be close to 5 hours. I presume two Weber Chimney's full of charcoal will be enough fuel to do the job and not too much in order to get down to the desired temp, correct?
Thanks in advance for any replies.
Jeff
I'd like to do 8 slabs of babybacks this weekend, and after doing my reading here, looks like I'll need a rib rack or to roll the racks using a skewer. My question is: do you think I can get 8 racks of BB's on the two cooking grills combined by cutting the racks in half and laying the 16 half racks bone-side down on the grill? Seems that most here are recommending the rib racks or rolling the ribs as compared to cutting in half and laying directly on grill....why is that?
I've ordered some apple and white oak chunks via Hawgeyes, but not sure they'll arrive by Saturday. If they do arrive, I plan on using 1 chunk of hickory, 1 chunk of white oak, and 2 chunks of apple. If not, probably just 2 chunks of hickory. Does my planned wood use sound reasonable?
I'm going to try to find the bigger water pan (Brinkman Charcoal Pan #10) to replace the stock Weber one. Anyone know if Wal-Mart or Home Depot typically carry this item in stock?
From everything I've read here and know, looks like the "smoke" time for 8 racks at 225-250 degrees will be close to 5 hours. I presume two Weber Chimney's full of charcoal will be enough fuel to do the job and not too much in order to get down to the desired temp, correct?
Thanks in advance for any replies.
Jeff