Is it possible to have two levels of meat?

[dadwith4daughters]

I've got 12lbs of boneless chix thighs brined and ready to go this afternoon for tomorrow's party. Doing pulled chix sandwiches. By the looks of it, my Chargriller clearly won't handle that much chix on the existing grates so was thinking of adding a second level above the grate using a make-shift rack. I know the temp is higher up there but wondering about the affects on the birds below. Has anyone done this?

 

[richtee]

Don't see a problem. As you suspected... keep yer eye on the top rack. Maybe do a swap a while in...top pieces to bottom, and visee versee.

 

[smok'n steve]

As long as there is enough space for heat and smoke to flow around the chicken pieces, you should be ok. If the upper rack is much higher in temp, you can rotate half way through your cook.

Good luck,

Steve

 

[sumosmoke]

As what Rich said .. just monitor the temps on both racks and you should be good to go. If it's a successful mod, definitely something to post a thread on for others that may have your same smokin' rig.

Good luck, those sammies sound good!!

 

[dadwith4daughters]

Thanks, I'll give it try. I have 3 remote thermo's so I'll have my eye on that top rack. I'll post some q-views of the shelf. All it is is a turkey rack upside down with wire rack on top. I'm also doing a test based on some feedback here. I'm curious if skinless thighs will dry out. You all suggested mayo or oliver oil. I'll do each of those and then some with nothing at all.