Question on hanging items to be smoked in the WSM


 
Jeremy Calow

Jeremy Calow

TVWBB Super Fan
Howdy folks, I am trying to get some ideas on the best way to hang some goose breasts in my WSM for slow smoking. I think I might leave the top rack in, and add the water dish (dry w/ foil) and hang them breasts down the centre, but not sure if that's the best/most efficient way or not.. Any other suggestions? I will be doing the smoking this upcoming weekend so I have some time to fabricate if need be..

Thanks
j
 
I've pondered the same thing for doing sausages or hams. I kept an old 18.5" grate from my kettle that I intend to cut most of the slats off so that I can hang from it, but I don't see why you couldn't do the same thing without sacrificing a good grate.

Other than hanging, I typically put things on a pizza screen ($5 at a restaurant supply store) so that they don't get the big grill marks. No reason other than I don't like the look of them on smoked items like cheese, and the screens kind of replicate the look of a net.
 
A few good ideas here.
http://www.bbq-brethren.com/forum/showthread.php?t=41548

If you make the rack the same diameter as the WSM top grate, and angle the sides like a cone.. shaped with a flat top, you could use a SJ top grate to use hooks like Dwain recommended.
And since it's the same size as a WSM grate it will sit on the tabs and offer more head-room than just hanging off the top grate.
HTH

Tim
 
I have not hung anything other than jerky in my wsm but used to hang sausages in my Big Chief. You really have to be careful that you don't wind up cooking the end closest to the coals. I think Tim has the right idea with a cone and staying as high up as possible.
When I did the jerky I lit only two briquettes and was able to stay pretty much at 160.
 
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I hang stuff all the time but I stack 2 18" wsms on top of one another so the fire is far from my meat. They don't seat too well on each other so it's kind of precarious. The part that's a real PITA is hanging the stuff on the grate before dropping it into the top wsm. You need a way to support the rack, hands free, hang the stuff, then lift and drop it in. I'm smoking two full bellies today and it's my only option unless I cut them
 
These are some good ideas - I ended up for this particular cook trussing the goose breast and looping the end of the twine over a spare piece of wood that sat on the top grate. That allowed me to do quick pulls w/ out burning the hands or greasing them up.. Not ideal though as there isn't really and easy way to check temps that way.. so i will peruse over these ideas and may have to make something else..
 
I was thinking of a way to do this too. I wanted to use my UDS to smoke some sausage My idea was to take an old rack and cut the grates except for maybe the last one or two on the ends and then getting a wooden dowel or rebar and laying that on the grate. Then I could hang the sausage off of the dowels or rebar.
 
The Smoke EZ hanging rack will work in the 22.5" WSM. I have a Smoke EZ and have the rack, but I've never used it. I just haven't cooked anything I thought would cook better hung.
 
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