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My Big Bullet just got BIGGER!


 
Just did my first cook with the WSM Stacker. 12 racks of Loin backs. BIIIIIGG loin backs 10lbs per cryo. I added in a 2nd rack into the stacker 4.5" up. plenty of clearance for ribs between the racks. I struggled bigtime to achieve 210 in the smoker. mainly attributed to the 40lbs of ribs I blelieve. I had a temp probe stuck through the exhast vent, and one between the first and 2nd grate. only about a 10 degree diference. I think if I would have started out with much more lit, I would have been well off. as ribs where finishing and being removed, then the temps started to skyrocket with a final temp of @320. I did allow myself an extra hour of cooktime as I knew it would be extra, I just was shocked at how long it took to get temps up. where my smoker should have been mid 300's with all the vents open, I was struggling to get 210. Maybe a guru could have supercharged the fire and got a higher temp earlier.
 
FYI update. I did my 2nd cook using the stacker. This time just with 2 small chuckies and had no problem getting my temps. Kind of takes the larger internal volume out of my temp problem equation. I actually perfer using the stacker instead of the lower wsm rack. I hate reaching down and in if I dont have to
 
Id say no problem. with a guru and good Cambro, it would be fairly easy IMO and I probably will at some point next year. I pretty much cook everything at 250 anyways.
 
To cook so much meat that you'd need that unit, I'd want a deeper charcoal ring. Of course, all that's needed is some expanded metal and hardware.
 
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