Ok, how do "you" do it? Pron please!
I have four racks of full spares (almost 22 pounds of meat) that I am doing on my WSM 22.5". I planned on using a rack and getting all four on the top shelf, but they were so close together that they were one BIG mass of meat. I know you want airflow, so had to scrap that idea.
Decide to throw two on each cooking grate, but that pretty much covered each grate completely and I knew that would be bad for airflow too and make toasty ends.
I got 8 metal shish-kabob skewers and wove two through each rack to kind of make them wavy shaped so I could fit them on each grate, but not sure that is the best way.
So, how do you put four racks of full spares on a 22.5 WSM? Pictures would help me understand...
Terry - Learning more about Q every day...
Weber Smokey Mountain 22.5" - Weber Genesis S-330
Pitmaster IQ-120 - Thermapen - Maverick ET-733
For info on any mods I have done to my WSM, please see this post