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Temperature difference in top and bottom grate of my WSM 18"

post #1 of 3
Thread Starter 

So I smoked two racks of spare ribs this past weekend in my WSM. I went with the good ole 3-2-1 method, but as I was smoking, I noticed that there was a pretty significant temperature difference between my top and bottom grate (like 25 degrees). Anyways, once all was said and done, the ribs that were cooked in the higher temperature were fall-off-the-bone, but not in a good way. Like, I couldn't even pick the rack up without the bones sliding out.

So I guess my question is: When using both racks on the WSM, how do you mitigate the temperature difference in the top and bottom? Do you just rotate the meats half way through? Is there a way to control the heat flow so that it is more normalized? Or is one meat just doomed to have to cook too hot?


Thanks for any advice.

 

-Corne84d

post #2 of 3

I just went through this last weekend....I rotated them half way through. But I don't think it was needed. The difference between 225 and 250 or similar temps will finish the ribs close enough to each other that they can come off at the same time. 

 

Many folks who use the 3-2-1 method are trying to get ribs just as you described......and you accomplished it without foiling. No foil, fall off the bone ribs are what I try to accomplish. There are never any complaints.....

post #3 of 3
Seriously, what are you doing right??? I can't get my ribs to be FOTB! Well done.
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