<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by richard garcia:
Sometime back I read a thread on this website regarding the lack of ready access to the bottom grate on the WSM when you are cooking on both grates. The idea was to put a Weber Hinge Grate on top so you could put a long handled basting brush through the hinge grate in order to baste the meat below. Have any of you put a Hinge grate on top?
Richard
WSM, OTG 22 1/2" with Smokenator </div></BLOCKQUOTE>
IMO, it would be easier just to put the gloves on and lift the top grate off and baste the food on the lower rack. It would be alot faster verses trying to flip the grate up and baste one side then flip up and do the other side. Also, depending on what and how much food is on the top grate, you might have to move the food around to be able to flip up the hinged grate, i.e a whole packer wedged between the handles of the top grate.