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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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Old 07-14-2015, 11:23 AM   #1
Fwismoker
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Join Date: 08-22-13
Location: Fort Wayne, Indiana
Default ***The Hanging and Spinning Meat Appreciation Thread***

This isn't an anti PBC thread but rather a place where people can post and share their experiences with hanging or even spinning meats in various style cookers. Some are making their own hanging hooks so this could be a great resource for that as well.

Ebijack has a great setup he made and can turn out some incredible looking Q in it.

Ssv even though he owns a PBC just used his LSG warmer to hang a prime brisket and some chicken.

So post your hanging cooks, share and discuss ideas and ask questions!


Here's some pics of the cookers I've used to hang some meats and some cooks.

Jumbo mini aka Jimmy

Hanging a bone in butt start to finish (no pulling and foiling)





My vertical wood burner rotisserie I also use for things like hanging baked potatoes and corn on the cob while i'm rotissering.



The corn now i just hang on the sides


Chicken and potatoes in the mini wsm







Steaks and kabobs on the jimmy (using hinged grate)



Brussels sprouts kabobs on the wood roti



Shoulder CSR's on the Jimy



Corn sitting above the hanging CSR's



Chicken drums on the hinged grate and kabobs hanging





I've used the UDS on some cooks too but the smaller cookers do just fine so I usually stick with them.
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Last edited by Fwismoker; 07-14-2015 at 11:51 AM..
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Old 07-14-2015, 11:31 AM   #2
PaSmoker
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looks like you're just laying rods across top of cooker...any issue with temps secondary to too much airflow?...good lookin' grub btw!!
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Old 07-14-2015, 11:35 AM   #3
Fwismoker
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Quote:
Originally Posted by PaSmoker View Post
looks like you're just laying rods across top of cooker...any issue with temps secondary to too much airflow?...good lookin' grub btw!!
Yes I do that on the mini wsm and when i hang butts or when i'm gonna do a bunch of chickens. I also use that hinged grate on some cooks because it's nice to grate cook at the same time.

No problem with air flow, actually I didn't need much or sometimes no bottom air. It gets a great convection and did awesome in the mini and jumbo.
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Old 07-14-2015, 11:37 AM   #4
PaSmoker
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Quote:
Originally Posted by Fwismoker View Post
Yes I do that on the mini wsm and when i hang butts or when i'm gonna do a bunch of chickens. I also use that hinged grate on some cooks because it's nice to grate cook at the same time.

No problem with air flow, actually I didn't need much or sometimes no bottom air. It gets a great convection and did awesome in the mini and jumbo.
might have to give it a go on the mini with chicken halves...
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Old 07-14-2015, 11:43 AM   #5
Fwismoker
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Quote:
Originally Posted by PaSmoker View Post
might have to give it a go on the mini with chicken halves...
Yea it'll work great, just no diffuser.

I'd use air to bottom vent air to start but you might not need it after it really heats up. Post pics!
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Old 07-14-2015, 11:49 AM   #6
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Nice! I'll get some photos added later. I have to admit, I really didn't think there would be much of a flavor profile difference from laying on a grate to hanging, but there really is a difference being basted in it's own juices while things cook/smoke. The chuck roasts were probably the biggest difference besides the amazing ribs.
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Old 07-14-2015, 05:14 PM   #7
Fwismoker
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Quote:
Originally Posted by PaSmoker View Post
looks like you're just laying rods across top of cooker...any issue with temps secondary to too much airflow?...good lookin' grub btw!!
Did another test today, and you definitely won't get too much airflow.

Depending on the temps you want, and how much charcoal you load and light will depend on if or how much bottom air i use.
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Old 07-14-2015, 05:18 PM   #8
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This was another test using the holy diffuser, rebar on top but cooking hotter. 400*



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Old 07-14-2015, 06:09 PM   #9
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Awesome! Although the thread needs a snappier title like how's your meat hangin lol.
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Old 07-14-2015, 07:07 PM   #10
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Thanks, I liked the hinged grate version of "hanging."
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Old 07-14-2015, 07:34 PM   #11
c farmer
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Nice
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Old 07-14-2015, 08:01 PM   #12
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Definitely going to try hanging in the UDS soon.
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Old 07-14-2015, 10:42 PM   #13
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Good looking hanging cook!
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Old 07-14-2015, 11:28 PM   #14
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Quote:
Originally Posted by ebijack View Post
Nice! I'll get some photos added later. I have to admit, I really didn't think there would be much of a flavor profile difference from laying on a grate to hanging, but there really is a difference being basted in it's own juices while things cook/smoke. The chuck roasts were probably the biggest difference besides the amazing ribs.
Thanks for answering before I asked if this hanging business was only about increasing capacity or if the finished product was improved. I'll have to try this on chicken halves. Having a hard time getting a moist bird with snappy skin.
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Old 07-15-2015, 04:04 AM   #15
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Well I will be making a hanging grate for my mini pretty soon. I just prefer to have the lid in place as I know I could knock those re-bar rods right off at the worst moment. My first UDS grate I found using the angle metal upside down like V, allows me to place and remove the hooks without being able to knock the hooks off while trying to grab the hooks with a handle. I allowed a lot of room to get large pieces of ribs/roasts etc on both sides of each "rod" so to speak. My second grate I made ( still have to try it for bacon) mostly for hanging lots of strips of bacon over the rods. I hung chops on this grate last weekend, just didn't get any photos. Any questions, just ask.




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