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Unread 04-21-2013, 10:34 PM   #2
is one Smokin' Farker
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Join Date: 11-26-12
Location: Saint Louis MO
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I usually leave everything (sausage) top rack and place a chunk of wood directly on top of 3-4 semi-lit coals; lit enough to keep burning but not enough to put off any significant heat.

Give that a shot. If you are worried about rising temps, place the cheese over a bowl of ice and it will help keep them from melting.
18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS
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