Top Rack vs. Bottom Rack Temp Difference

[Michael G. (Canada Mike)]

Try this:

http://tvwbb.com/eve/forums/a/...231034036#6231034036

It's also worth mentioning, as I learned the hard way just recently, that each piece of meat has to be temp and touch tested by itself. I had two butts side by side, and yanked them at the same time, and it turned out one was done and the other not. Would have been real easy to test that.

 

[j biesinger]

If you have a 22", why don't you cook both butts on the same rack? I cook 2 butts on one rack on my 18" in comps.

I hate to break the news, but comp cooking is all about adjusting to your conditions, especially when cooking on a wsm. I can see somebody running a tight schedule with pellet cooker or a double wall, cabinet cooker, but us wsm users have to play the conditions.

 

[Konrad Haskins]

As Kevin said it just does not matter. I get this question all the time. As the nice T Shirt Harry Soo sent me says "It's done when it's done." People desperately want to make BBQ a cupcake recipe it's not. Done is temp and tenderness. I know comp cooking and striving for perfect just in time timing is not a good idea IMO. There is a tendancy to over think BBQ. Sadly thinking is free and meat is expensive. But intellectual horsepower is no substitute for experience. Just a pet theory of mine based on a little experience.

 

[Bob Correll]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Konrad Haskins:
There is a tendancy to over think BBQ. Sadly thinking is free and meat is expensive. But intellectual horsepower is no substitute for experience. </div></BLOCKQUOTE>
I want that on a T-shirt.

 

[John Carlson]

Well said Konrad.