Originally Posted by dmprantz
Thanx for the info and the pointer. FWIW, what he calls a 20° to the side is what I would call a 70° angle, from the grate. It's all perspective. I'm wondering though if 11" isn't too short. I've had slabs that are 20" pre-cooked, and I'd want to keep them all seperate.
Here is a different perspective.... the grate on this cooker is 18" diameter, so these ribs are in the 16" to 18" range.
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