Those that use both grates. I have a question.


 
Bill S.

Bill S.

TVWBB Pro
I can't see me ever having to using the bottom grate but I have a question. Don't the drippings from the top grate kinda ruin the bark on the bottom grate meat?
 
I've never experienced the top food ruining the bottom bark. If anything, it adds flavor to meat on the bottom. But then again, I'm usually smoking briskets or Ribs. For briskets, I always wrap in foil for resting, so the bark crisp-ness isn't a factor. For ribs, it's not really a factor.

Side note, if I'm not using the bottom grate, I always place an aluminum pan in the bottom to catch the drippings. This eliminates clean up of the water pan and is a great way to save drippings.
 
I've used top and bottom grates several times for big butt cooks. No problems with the dripping. The crust seems really to form at the end of the cook when the butts have pretty much quit dripping anyway.

Pat
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill S.:
I can't see me ever having to using the bottom grate.... </div></BLOCKQUOTE>

Bill unless you can figure out how to fit 30lbs of pork butt only on the top grate, you will have a reason to use grate #2 one day, trust me.
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Basically it's just me and my son that eat Q. So I don't cook too much at one time. Just one flat or butt, maybe a couple racks of ribs. Though I finally broke down the wife and I'M getting her to try brisket today. Though I have to cut the bark off her pieces because she doesn't like spicy.
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Should be ready in another hour.
 
Bill:

I'm in a similar situation with just my fiance and I, but it's all the family, friends, co-workers, etc that want me to vacuum seal, freeze, and distribute that gets me to do the big cooks.

Once word gets out of the great BBQ that you are turning out, you'll be in trouble, lol.
 
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