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Old 07-13-2007, 12:43 PM   #334
is one Smokin' Farker
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Join Date: 03-07-07
Location: Birmingham Alabama

Well, what i'm thinking of is having a 'hotter' bottom rack where the temps might be say 250 to 275 even, and a 'cooler' top rack where temps could be between 250 and 200. Cooking things like chicken and ribs on the bottom rack and butts and brisket on the top.
Leverguns, 1911s and BBQ Thank God i'm American!

Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way.
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