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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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04-24-2014, 05:53 AM | #1 |
Knows what a fatty is.
Join Date: 04-28-13
Location: Des Moines, Iowa
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rib rack shelf
I googled rib rack shelf images and came across this (gatorpit.net) - anyone have one of these or something similar? Any drawbacks? Thanks.
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Lang 48 Original, Weber Performer, Weber Genesis, weber 26 |
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04-24-2014, 06:09 AM | #2 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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I think you could made the bars and use them on a regular grate. It would make clean up easier.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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04-24-2014, 07:44 AM | #4 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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They look cool, but some holes in the grate and legs on the racks (to be able to insert and remove them) would be more functional.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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04-24-2014, 07:50 AM | #5 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Bad design imo. Have the racks run the other direction so the heat flows through in between all the ribs. You'd have 2 racks on each rack.
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04-24-2014, 09:06 AM | #7 |
Knows what a fatty is.
Join Date: 04-28-13
Location: Des Moines, Iowa
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The reason I ask is that I'm not a rib rack guy (and I get by just fine with the room I've got)- in my head I think that the racks that hold 3 or 4 slabs keep the ribs too close together and they cook uneavenly. But I like the idea of being able to load more meat in my smoker. And it looks like those bars are spaced wide enough to allow for both more meat and a more even cook. I dunno, it seems like I'm looking at something that (A) looks pretty cool, (B) may or may not be beneficial to a very large rib cook and (C) I don't REALLY need..........sold, right? As for the direction of the bars, that's entirely over my head (might need 2). And another thing...if I'm wrong about the way I feel about traditional store bought rib racks, then my main reason for pondering this is in the chitter. Anyhow, if anyone has experience with one of these, let me know. Thanks.
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Lang 48 Original, Weber Performer, Weber Genesis, weber 26 |
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04-24-2014, 09:13 AM | #8 |
Knows what a fatty is.
Join Date: 04-28-13
Location: Des Moines, Iowa
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Direction of the bars switched so the heat/smoke goes through the meat and not over it?
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Lang 48 Original, Weber Performer, Weber Genesis, weber 26 |
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04-24-2014, 01:00 PM | #9 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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That is an interesting idea, but you can't rotate them if needed, I bet cleaning is time consuming, and if you are not cooking ribs that grate can't be used for other things.
I have the Klose rib racks, they have a similar angle and height as the ones in your photo. They are 3/16" stainless, the ones in your photo look to be larger diameter, maybe 1/4"
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