Corey Elks
TVWBB All-Star
Are most of you guys using the bottom rack on your 18inch wsm or is it more of a hassle then its worth. If you do use it, where do you set the top rack and food on top rack when you need to get to the q on the bottom rack? Also got some ribs smoking right now using the clay saucer and it is fantastic. Rock steady temps and no water mess. I love it. When you cook chicken, are you guys and gals removing the heat diflectors ( water pan, clay ) and cooking it direct heat on top rack? If so how long should it roughly take and do i leave vents wide open to get hotter temp. I know its a lot of questions and i thankyou in advance. You folks have helped me out tremendously. Keep on smoken!!!!!!!!!!!!!