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Unread 01-25-2013, 02:21 PM   #48
Freddy j
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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Originally Posted by Will work for bbq View Post
I hung two Tri Tips in my 22" WSM with no water pan, a half fire ring of wicked good lump and some KB to get them started on a minion burn, used my Guru to maintain 290* (rock solid). The Tri Tips came out better than I had expected but next time I'm gonna try 300* to 325*
paul , seeing how youve cooked with rack & hanging in the wsm, can you tell a difference of the cook quality?

i've heard some reports that hanging gives the meat a more consistent cook. Also, I've seen some photos of smoke houses and they use a netting (of some sort) to hang the meat.
Kamado Joe Big Joe -- Kamado Joe Classic -- WSM mini
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