I've had my 22.5" WSM for a few years now but I've never cooked on both racks.
Anything I should be aware of?
I'll be smoking four butts, two on each rack, the two bigger ones on the bottom, minion method with water in the pan and probably no foil. I normally don't probe the products I smoke but will this time around on the lower rack along with monitoring the grate temp. Will also monitor the upper grate temp as usual so I'll find out the answer to my questions. But... I'm assuming there's a temp difference between the two racks with the lower rack being a bit cooler? I'm hoping the two butts on the top rack will win the race. What has your experience been with a smoke similar to this one?
Thanks in advance for your advice!