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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-17-2009, 07:56 AM   #1
TEAM SATCHELL
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Default Backwoods smokers

What would be the best rack to cook chicken and ribs on.



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Unread 03-17-2009, 08:02 AM   #2
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All 3.
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Unread 03-17-2009, 08:14 AM   #3
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Big fan of ribs in a BWS, whole birds too. However, I've yet to figure out a way myself to to thighs right in a BWS. But it must be able to be done, I know of other who do it and do it well.
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Unread 03-17-2009, 08:27 AM   #4
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Yes the smoker can make a difference, but I think it is more technique, seasoning and a bit of luck.
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Unread 03-17-2009, 08:32 AM   #5
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A lang....
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Unread 03-17-2009, 08:38 AM   #6
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For chicken we use the highest rack available, in my opinion it helps with color, texture and skin.
For ribs I am leaning towards middle to lower racks for a lower and slower cook. I find in my party model if I put the ribs up to high, they get dark to quickly.
I also cook with sand in the pan and not water. I have found the food usually has enough moisture, and the cooker is so well insulated, that water is redundant.
Just my .02 cents ymmv.
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Unread 03-17-2009, 12:58 PM   #7
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ROO-B-Q'n are you going to north platte barbeque. May 8/9
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Unread 03-17-2009, 03:31 PM   #8
Spydermike72
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Well the top rack in a Party is the hottest so I used to cook chicken on the top rack of my Party, unless I had other food below it... Chicken drippings not good on other meat.... I agree with Roo on the Ribs, I like the middle racks for Ribs.
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Unread 03-17-2009, 06:47 PM   #9
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Yep, I agree. Chicken at the top and ribs in the middle.
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Unread 03-17-2009, 09:08 PM   #10
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if you have the larger BWS you can use the hide setter option to crisp up the thighs very well. direct heat straight into the cook chamber :) i love them so much i cloned the competiter and am in the process of building 2 fatboys
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