Hi there. All of my WSM 22" cooking has been on the top level only. So far, I been fairly good at producing pulled pork and rakes of ribs. Recently I purchased the rib hanger from Gateway and I have a few questions. Also curious about two grate smoking and your experiences as I have never done it.
Rib hanger- Does it need to be seasoned or cleaned a certain way before using? Second, what should I be aware of for temps and cook times now that the ribs are hanging closer to the bottom?
Lower level- I'm just wondering what are some of the different food combination that people have done and what the temps might be like at the lower level when set for my normal 250?
Any reply would be greatly appreciated.
Thanks in advance.
Rib hanger- Does it need to be seasoned or cleaned a certain way before using? Second, what should I be aware of for temps and cook times now that the ribs are hanging closer to the bottom?
Lower level- I'm just wondering what are some of the different food combination that people have done and what the temps might be like at the lower level when set for my normal 250?
Any reply would be greatly appreciated.
Thanks in advance.