I took off a year from smoking and itching to get back, now I had two questions. One what is the toothpick test ? And ribs are usually my favorite thing to cook in my Weber smokey mountain 18inch but I usually only cook one rack of ribs. I plan on cooking a couple at a time now and been debating about using those rib rack things.....they cook any differently being on its side? And can I still foil them while on side, because I always prefer ribs foiled.
Also when I cook multiple meats such as chicken and pork ? Is there a preferred method of which to put on too and bottom due to meat drippings and stuff?
I look forward to the advice and glad to be back to the forum and smoking world
Also when I cook multiple meats such as chicken and pork ? Is there a preferred method of which to put on too and bottom due to meat drippings and stuff?
I look forward to the advice and glad to be back to the forum and smoking world
