limited space, cooking dilema

Why would you need to finish the ribs in the oven? Cant u cook it all at the same time? Do a hot n fast at 300 and u will do just fine. throw the chicken on 2 hrs prior to the ribs being done and u should be set. you can also crisp up the skin by taking the chicken right on the grate, remove the middle section and put the grate on the fire. just be careful because u can burn it.

Maybe roll your ribs to make room for the chikcen??

yeah, if your foiling, heat is heat and u can finish in the oven..


but you dont say if your using a 22 kettle or wsm.. sounds like your talking kettle becase a 22 inch WSM can handle both at once.

Depending on your cooker, they sell expansion racks that give you another level to cook on. The second level is usually a smaller grate, but it does work for long cooks.

As "BBQChef33" said, "Heat is Heat" and an oven will work.

But it sounds like you might make a UDS in the future...

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