G
Guest
Guest
Hi everyone. I've been lurking here for a couple weeks and just got my WSM going. So far, so good, but I am confused about how to set up the grates for the WSM to best maintain 350 degrees.
I have a great book called "The Barbecue Bible" which has a pretty good rib recipe (1.5-2hrs at 350) that I like to make when I'm short on cooking time.
What do you think the best configuration for maintaining 350 would be. Can I use it in the traditional smoker setup (charcoal grate at bottom below drip pan), or raise the charcoal grate up to the bottom ledge straps and treat it more like a kettle?
I tried the latter tonite, but had trouble keeping 350 at the lid. I raised the charcoal grate up to the bottom of the middle section I used chunks of hickory and 30-40 briquettes (over 2hrs) in the charcoal ring, but used the top cooking grate. I treated it like a kettle and just put a foil pan below the ribs and the coals off to the side. All vents were open.
The ribs turned out o.k. but I wasn't sure if I could get 350 using the smoker setup (which would have made it easier to add charcoal etc.).
I have a great book called "The Barbecue Bible" which has a pretty good rib recipe (1.5-2hrs at 350) that I like to make when I'm short on cooking time.
What do you think the best configuration for maintaining 350 would be. Can I use it in the traditional smoker setup (charcoal grate at bottom below drip pan), or raise the charcoal grate up to the bottom ledge straps and treat it more like a kettle?
I tried the latter tonite, but had trouble keeping 350 at the lid. I raised the charcoal grate up to the bottom of the middle section I used chunks of hickory and 30-40 briquettes (over 2hrs) in the charcoal ring, but used the top cooking grate. I treated it like a kettle and just put a foil pan below the ribs and the coals off to the side. All vents were open.
The ribs turned out o.k. but I wasn't sure if I could get 350 using the smoker setup (which would have made it easier to add charcoal etc.).