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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-21-2013, 08:30 AM | #1 |
Got Wood.
Join Date: 01-20-13
Location: Brookside, NJ
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Rookie Question
I am just easing into the smoking world and have used my 22.5 WSM about a dozen times. This may sound stupid but is there a change in cooking time when using the lower rack versus the upper rack? I know it all depends obviously on the temp of the smoker and conditions but wasn't sure if there was a known rule that lower rack takes a little longer or is a little slower. Thanks for any input!
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01-21-2013, 08:33 AM | #2 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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The lower rack will not be as hot as the upper rack. Heat rises to the top. So, make sure you have a grate thermometer on both grates to properly monitor temps.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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Thanks from:---> |
01-21-2013, 10:06 AM | #3 |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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Or you could just rotate stuff to cook more evenly. If I'm q'ing butts, ribs or briskets, when I pull them out to wrap them I switch grates when I put them back in. Works pretty good.
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Backyard All-Stars BBQ Team "Less 1985 and more 1776" |
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01-21-2013, 10:14 AM | #4 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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sounds like a good excuse to throw 2 butts on your WSM to me
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Matt...Sauk City, WI |
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01-21-2013, 10:41 AM | #5 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Colorado Springs, CO
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Good info. I've wondered the same and assumed the lower would be hotter but this makes sense. Used my lower rack for the first time on my last cook. Had ribs on top and butt on bottom. Couldn't figure why the butt took longer than usual. That and I opened a few times to spritz the ribs. Last time I do that. Doh!!
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WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
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01-21-2013, 05:45 PM | #6 |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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Nothing wrong with doing that. Yes I've heard the phrase "if you're lookin', you ain't cookin" but that just means don't get carried away. In fact, if you have the lid off for too long, you will get lots more air to the fire and your temp will spike, especially when using lump charcoal. So don't worry about giving your ribs a little spritz every 1/2 hour or so if they look like they need it.
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Backyard All-Stars BBQ Team "Less 1985 and more 1776" |
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01-21-2013, 07:22 PM | #7 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
Usually if you are cooking different things on the two grates, put the one that you expect to finish sooner on top. It will be easier to take it off without disturbing the other grate. And no, that does not sound stupid - that's what I would expect because as others have noted, heat rises.
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Weber Crazy |
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01-21-2013, 11:29 PM | #8 |
On the road to being a farker
Join Date: 09-03-12
Location: Sacramento, CA
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Yep Just rotate food as needed for even cooking :)
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Professional Pyro.. No really; I get paid to blow stuff up... |
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01-22-2013, 12:32 PM | #9 |
Got Wood.
Join Date: 01-20-13
Location: Brookside, NJ
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Thanks everyone for the insight and guidance! This all makes sense.
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