Quote:
Originally Posted by colonel00
While it can be a pain to remove one rack to get to the lower one, it's probably your best option.
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That was pretty much my way of thinking too, just looking for ideas. It's not a huge hassle to pull the shorties out to get the chicken out, the little smoker gets back up to heat pretty quickly.
I'm also wondering if I ought to do the short ribs in a foil pan to capture the drippings.