Heat Shield?

[KenA]

Hi all,

Been lurking thisnking of buying a 18.5 WSM and reading on how you might get burnt ends on ribs etc. near the edges where the heat has a straight shot up the sides.

Couldn't you wrap some heavy alum foil on the outermost, say 4 inches or so out past the water pan, all the way around the circumfernce of the lower cooking grate to block that direct convection?

This might work especially if you are using the top shelf only I am thinking...

Thanks for the input.
KenA

 

[Milt DuCharme]

I cut spare rib slabs in half and use a rib rack to stand them up. No burnt ends.

 

[Phil Perrin]

Ken,you can also roll the slabs,securing them with a bamboo skewer. Works fine and no ends to burn!

 

[Jon Merka]

i wouldnt wrap all the way round since it will block airflow from the bottom to the top. if your gonn do that just lay it under the ends where the food overlaps only not all the way round.