Using both cooking gates


 
Frank Eriksen

Frank Eriksen

TVWBB Super Fan
Planning on cooking ribs and need to use both cooking grates. What do you all do to spritz and check done-ness of ribs on the lower chamber? Just pull the top and replace?

Thanks.
 
I don't sprits or baste aka mop but IF you do do it fast the temp will spike quick with the lid off ! even faster and higher if your not using water . I like my bark hard and spraying or moping I found it not as good ! But when i use to spray mine with apple juice I just moved a salb on top of anoother for a moment and sprayed right thru the top grate it seem to work for me .

Just remember there is NO right or wrong way relax and enjoy the cooking and eating and don't panic over a heat spike just close down some vents until you get it back to your taget temp and don't fret the WSM is almost imposible to screw up specialy if your using water in the pan ! It takes a little more work and experiance to do a foiled pan or a clay saucer instead of water . Water is like a saftety buffer for heat spikes IMHO .
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Agree with Guy.

If you have someone to help, you could have them remove the top grate, you spritz, and then they quickly put the top grate back.

I don't spritz and don't worry about done-ness. If the top is ready, the bottom usually is too.
 
Personally, I try to set the meat up where I'll be able to use the door to check the smallest cut. A good part of the time the stuff on the bottom does get done first, even if larger cuts.
 
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