Using the lower rack in a WSM 18.5"


 
L.Lee

L.Lee

New member
Just wondering what is the easiest way to pluck a bird or butt or any meat from the lower rack on a fired up WSM.
the smoker is too hot to scoop up most anything on this rack when it's finished.
Should I purchase 2 handles and install them on my center part of the smoker so I can remove this part to make it easier to retrieve what im cooking without burning my hands?
 
For chicken and ribs, I just use my tongs.
I finish my pork shoulders and briskets in a pan. I have a pair of insulated, silicone oven mitts. I use my tongs and a mitt to lift it before panning, and both mitts after panning.

Bob
 
Some sort of gloves. It doesn't take much to insulate you from the heat for the short time you'd be handling the meat. I have some cloth lined "rubber" gloves. Not sure exactly what they are made of, but the are water proof and do the job. Some nice silicone gloves would be great, but they are not the only option.
 
I also have rubber gloves but I prefer to use welder's gloves to remove the lid, remove the upper then the lower rack with food still on them, then get the lid back on so I don't get temps spikes. I have a slit cut in the mid section for temp probes just for this purpose. The temp probes stay insatlled in the food and on the rack until the racks are placed on the work table and lid is back on.
 
Others probably already said it, but just use tongs or gloves. Sometimes I'll pull rib tips or something small through the door, though. I took Dwain's tip and also have cut a slot in the top of my middle section so that probes and wires are never in the way after removing the top grate.
 
I like to lift out the whole grate with my welders gloves on. Nice , clean and quick. I added the u-bolt handles to make it easy.
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