Using a hanger


 
D

DaleO

TVWBB Member
I recently pulled my 18” WSM out of the shed. I purchased it a number of years ago for competition, but been unused now for a while. I‘m going to load it in the RV for future trips. Just reading this forum, I had never thought of using the hanging technique, I see there are a few product offerings for this. I definitely see that it’s a great way to cook multiple racks of ribs, but curious if there is some advantage if just doing one rack, or tri tip, etc over just using the cooking grates. Never used a drum cooker so not familiar with advantage?
 
probably not much, or any advantage, but I like the way ribs cook hanging direct over coals, Usually do a 3 pack of St Louis cut at a time but I'm doing a single full spare as we speak...
And yes, you can do a lot of racks at a time without folding, cutting or cramming them in a holder.
 
Geo S said:
probably not much, or any advantage, but I like the way ribs cook hanging direct over coals, Usually do a 3 pack of St Louis cut at a time but I'm doing a single full spare as we speak...
And yes, you can do a lot of racks at a time without folding, cutting or cramming them in a holder.
Click to expand...
Thanks, what type of hanger do you use? Recommend?
 
I have a gateway hanger for the 22 WSM, it sits high on the top section in the lid ring, giving more distance over the coals but doesnt interfere with the lid at all
 
The advantages would be the same as what PBC claims: higher capacity, faster and more even cooking due to the vertical orientation, the different taste that comes from cooking directly over the coals.

I use the Hunsaker hanging rack in my WSM 18. I got the Hunsaker because it seemed to sit a tiny bit higher than the Gateway, but both work well. I use the hanging rack primarily for ribs (which are a tight squeeze on the 18). A full rack of St. Louis ribs fits with a couple of inches to spare above the coals. The end closest to the fire gets done a little bit more, but not as much as you would think.

You can even that out by flipping the top/bottom of the ribs halfway through the cook. Or just let one or two bones get a little crunchy charred. If I'm doing my standard pack of three slabs, I hang six half slabs (which leaves plenty of space from the coals). When hanging, I don't do any wrapping and cook hot/fast at 275-300F. Only take 3-4 hours.

Ribs come out darker and smokier (which I like) than if doing 3-2-1.
 
I'll 2nd the Hunsaker endorsement....I also like to use for hanging 1/2 chickens...they cook fast and make for a great presentation. Nice capacity increase in general also...I've done 8 racks of ribs with room to spare. Another benefit is it's also helped me discover the no-wrap method. Don't think you can go wrong with any system, but I'm definitely sold on the Hunsaker.
 
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