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.
post #1 of 3
6/15/13 at 11:38am
- 57 Posts. Joined 12/2012
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