I'll find out in an hour or two. This is the first time I'm trying out hanging meat. When I checked, the meat was pulling back on the bones but did not pass the bend test.I have never tried the hanging method...How do you like it?
My thoughts too. I hung the ribs with the thicker parts down. Maybe not the best choice though. When I opend the cooker at about 2 hours I found that one rack had separated and left about 2/3 of the rack laying on the lit coals. :mmph: Next time I'll either provide a lower grate or additional support to the hanging meat. I left the bowl out this time because I was attempting to duplicate the conditions that are produced in the PBC.Imagination at work. I'm thinking the lower parts would cook hotter. Maybe the water bowl wrapped in foil would help disperse direct heat. look forward to see your results.
Thanks! I read the thread about how do you clean your Weber and I realized that I don't.PS- Your WSM has a lovely layer of gunk!