Hi All,
So, I recently bought a 14 inch WSM and tried few cooks on it. As you know, the real estate of 14 inch WSM cooking grate is not much so when it comes to bbqing ribs on it, I always ended up rolling the ribs or inter-wrapping the ribs (I think Chris has some photos of them in one of his posts) on a weber rib rack. Although no complaints yet on the taste of the final products, I was always wondering if these methods were getting the full exposure of the smoke and heat. In addition, I always wanted to try vertical hang method of rib bbq (thinking the vertical hang method will bring better results). But, with a 14 in WSM, it was just practically impossible. So, I was thinking of stacking two center pieces of 14 WSMs allowing the vertical length to hang ribs inside. I have not yet put the theory into practice because of the potential safety issue (potential fall off of the top center piece). I was wondering if anyone has tried this stacking of center pieces of WSM in actual cooking. I saw Chris' the tower of WSM from his RibFest 2001 post but I doubt he actually cooked with the tower... FYI, he had four center pieces stacked. I am just thinking of trying mere two here.
Any input would be appreciated.
So, I recently bought a 14 inch WSM and tried few cooks on it. As you know, the real estate of 14 inch WSM cooking grate is not much so when it comes to bbqing ribs on it, I always ended up rolling the ribs or inter-wrapping the ribs (I think Chris has some photos of them in one of his posts) on a weber rib rack. Although no complaints yet on the taste of the final products, I was always wondering if these methods were getting the full exposure of the smoke and heat. In addition, I always wanted to try vertical hang method of rib bbq (thinking the vertical hang method will bring better results). But, with a 14 in WSM, it was just practically impossible. So, I was thinking of stacking two center pieces of 14 WSMs allowing the vertical length to hang ribs inside. I have not yet put the theory into practice because of the potential safety issue (potential fall off of the top center piece). I was wondering if anyone has tried this stacking of center pieces of WSM in actual cooking. I saw Chris' the tower of WSM from his RibFest 2001 post but I doubt he actually cooked with the tower... FYI, he had four center pieces stacked. I am just thinking of trying mere two here.
Any input would be appreciated.
