Originally Posted by Will work for bbq
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.