@Jepprey P I like hanging when cooking. Hanging allows a more even cook due to exposure to rising heat on all sides. No flipping required. Removing baffles or water pans allows moisture from the protein to flavor the cook chamber. A little post oak gives a robust flavor. Since the heat source is direct one must be careful with intake air and venting. Hanging keeps are all grates clean too. The only con is that the bone doesn't come with a place to pass the hook through, but that easily drilled with a 1/4 inch drill bit. Thanks for looking. Have a great weekend.
@Jepprey P The only con is that the bone doesn't come with a place to pass the hook through, but that easily drilled with a 1/4 inch drill bit. Thanks for looking.
Looks great...I watched Malcom's video on this a couple of weeks ago and I'll be trying it next weekend. In his video, he tied it up a little to keep the ribeye nicely together. Did you end up doing that?
@BHasselback I did not twine it up. I bought a prime Angus cut, drilled a hole in it for the hook. I carefully cleaned off all bone fragments from drilling. Ran the heat up in the WSM with no pans or baffles. I seasoned and hung it. The heat pulled it up just fine.
@Tim Campbell. Use good quality fuel with the right amount of smoke wood; with the juices dripping into coals.......its fabulous. My preferred fuel for this is B&B briquettes and 2 or 3 fist chunks of post oak. Yes, I'll cook it again. Get that cut quick. Prices are creeping up.