WSM 18" Using the Lower Section - Question


 
Roger R.

Roger R.

TVWBB Fan
It's been so long since I have used my lower level rack (only have used it one time) in my 18"
WSM, that I forget the difference in temp down there.

Can anyone please give me a refresher here?

I'm cooking 6 racks of St. Louis Ribs tomorrow for Fathers Day & my dad's 90th birthday.

I do not use a water tray - I use a sand heat sink. My water bowl is full of sand, and I have a
foil covered terra-cotta plant tray on top of the sand to catch drippings.

I typically have my remote (Maverick) set at 225° for the upper rack and my ribs take about
4 - 5 hours. Will the lower rack run hotter than the upper? Do I need to put my thermometer
down there for accuracy?

I'm up for all suggestions.

Thanks!
 
I did a cook on the lower grate last week, it was the first time I put a Maverick pit probe on it, and it seemed like it was running about 15-25 degrees lower than I usually get on the top. Small sample size, though.
 
Roger, I've cooked 6 & 8 coils of ribs using both racks a few times. If anything you can switch them half way to be safe but I never even did that. I pretty much use water for my ribs all the time but I don't see that as making a big difference if you are staying in the 250-275 range.
 
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