The Hanging and Spinning Meat Appreciation Thread

Fwismoker · Jul 14, 2015

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.

PaSmoker · Jul 14, 2015

looks like you're just laying rods across top of cooker...any issue with temps secondary to too much airflow?...good lookin' grub btw!!

Fwismoker · Jul 14, 2015

PaSmoker said:
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.

PaSmoker · Jul 14, 2015

Fwismoker said:
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...

Fwismoker · Jul 14, 2015

PaSmoker said:
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!

ebijack · Jul 14, 2015

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.

Fwismoker · Jul 14, 2015

PaSmoker said:
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.

Fwismoker · Jul 14, 2015

This was another test using the holy diffuser, rebar on top but cooking hotter. 400*

Decoy205 · Jul 14, 2015

Awesome! Although the thread needs a snappier title like how's your meat hangin lol.

93vpmod · Jul 14, 2015

Thanks, I liked the hinged grate version of "hanging."

c farmer · Jul 14, 2015

TexasRT · Jul 14, 2015

Definitely going to try hanging in the UDS soon.

haussanator · Jul 14, 2015

Good looking hanging cook!

mikemci · Jul 15, 2015

ebijack said:
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.

ebijack · Jul 15, 2015

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.

Fwismoker · Jul 15, 2015

ebijack said:
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.

Good looking food but are you sure it tastes ok without having horsey handles? LOL I love the setups Eb!

I'm gonna keep testing with using the rebar on top for some cooks because i'm starting to like the way the exhaust spreads out evenly and the convection it creates.

I'm also thinking about clips to hold the bars in place from moving or notching the rebar....although so far I haven't come close to knocking them off. I'll post what i come up with.

ebijack · Jul 15, 2015

I bought some cheap 7 inch tent stakes at wallymart for .54/ea. They won't rust, have a pointed end, with a bit of tweaking they turn into some great hooks! Went back to get more, but they have been sold out for a week now. I'll post a photo later when I get some time.

pitbossJB · Jul 15, 2015

I don't see any meat spinning, I was expecting something else I guess, like the wound up string thing off a tripod.

Fwismoker · Jul 15, 2015

pitbossJB said:
I don't see any meat spinning, I was expecting something else I guess, like the wound up string thing off a tripod.

That was classic :biggrin1:

There will be some spinning meat on here for sure...string spinning sure as heck counts!

ebijack · Jul 15, 2015

That string cook was way cool.
Keith will get some more photos added, in a few he does have his rotisserie along with hanging stuff in the same photo.

***The Hanging and Spinning Meat Appreciation Thread***

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The Hanging and Spinning Meat Appreciation Thread