I am hoping that some of you fellow Weber WSM/ Vertical Bullet Smoker users on this forum can share some of your war stories regarding how you smoke different meats with different cook times on the 2 grates (top and bottom) of the smoker?
I am planning to smoke 1 pork butt (approx 14 hour cook time), and a couple racks of ribs (about 5 hour cook time). My initial thought was to place the pork butt on the bottom grate then, towards the end of pork butt's cook, I will add the ribs on the top grate (since I will be basting the ribs w/ BBQ Sauce).
Is this how you guys normally do it? I am a little afraid that if my pork butt gets done early, I will have raw meat juices from the ribs dripping on my butt. I dont want to make anyone sick!
On the other hand, it will be hard to access the ribs at the bottom grate (to baste with BBQ sauce) if i keep the butt on the top grate
Appreciate the advise!