watertowerbbq
is Blowin Smoke!
- Joined
- Nov 7, 2007
- Location
- Ankeny, IA
I've been cooking with a WSM for quite some time now and learned something today that might help someone else out, so I thought I'd share it.
I've been working on my competition ribs now for quite some time and have been struggling. After a lot of practice and talking to some other cooks, I was beginning to wonder if I was cooking at too low of a temp. While I was wondering about the temp, I had an idea and it turned out to be true. Here is what I learned.
I had been cooking 2 racks of ribs on my 18 1/2" WSM with my DigiQII Guru attached near the edge of the rack. I did this to keep it out of the way of the ribs. Although the Guru was set at 250º, the temperature at the center of the grate was about 225º. It seems obvious now why that is happening but at the time, I didn't realize it. I should mention that my setup has a water filled water pan.
So, at least with the way I've got it set up, I can see 25º temp difference on the top shelf between the edge of the grate and the center of the grate.
Anyway, thought it might help. Ribs are in the smoker and the full experiment should be complete in about 4 more hours.
ray:
I've been working on my competition ribs now for quite some time and have been struggling. After a lot of practice and talking to some other cooks, I was beginning to wonder if I was cooking at too low of a temp. While I was wondering about the temp, I had an idea and it turned out to be true. Here is what I learned.
I had been cooking 2 racks of ribs on my 18 1/2" WSM with my DigiQII Guru attached near the edge of the rack. I did this to keep it out of the way of the ribs. Although the Guru was set at 250º, the temperature at the center of the grate was about 225º. It seems obvious now why that is happening but at the time, I didn't realize it. I should mention that my setup has a water filled water pan.
So, at least with the way I've got it set up, I can see 25º temp difference on the top shelf between the edge of the grate and the center of the grate.
Anyway, thought it might help. Ribs are in the smoker and the full experiment should be complete in about 4 more hours.
ray:
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