Aditya
New member
Hello,
I am new to smoking (bought an 18.5" WSM a few months ago), but have been grilling (mostly on a gasser) for a long time. Anyway, we are having a BBQ this weekend for about 30 people and I'll have the usual suspects (burgers, dogs, sausage, chicken...), but wanted to also smoke some meat!
I have smoked ribs twice, using the recipe from Amazingribs.com and they came out great, but I was thinking of trying the 3-2-1 method (as outlined on TVWB), so I was thinking of 5 racks of spare ribs on my WSM. I think I have 2 options, but many questions!
1) I can use both the top and bottom grates and lay all 5 racks flat. Foiling would be pretty straightforward, but do I need to adjust the timing/ amount of wood to take into account the volume of meat and the fact that both racks are in use?
2) Use rib racks (or pinwheel) and keep the ribs on the top rack. How would I foil the ribs then? They would have to be stacked, presumably, correct? Would that be like a log cabin, with air gaps in between?
Also, if I just use the top rack, what should I cook on the bottom rack? I'd prefer something with a similar cooking time (~6 hours). Thanks in advance!
I am new to smoking (bought an 18.5" WSM a few months ago), but have been grilling (mostly on a gasser) for a long time. Anyway, we are having a BBQ this weekend for about 30 people and I'll have the usual suspects (burgers, dogs, sausage, chicken...), but wanted to also smoke some meat!
I have smoked ribs twice, using the recipe from Amazingribs.com and they came out great, but I was thinking of trying the 3-2-1 method (as outlined on TVWB), so I was thinking of 5 racks of spare ribs on my WSM. I think I have 2 options, but many questions!
1) I can use both the top and bottom grates and lay all 5 racks flat. Foiling would be pretty straightforward, but do I need to adjust the timing/ amount of wood to take into account the volume of meat and the fact that both racks are in use?
2) Use rib racks (or pinwheel) and keep the ribs on the top rack. How would I foil the ribs then? They would have to be stacked, presumably, correct? Would that be like a log cabin, with air gaps in between?
Also, if I just use the top rack, what should I cook on the bottom rack? I'd prefer something with a similar cooking time (~6 hours). Thanks in advance!